Indulge in the delightful combination of blueberries and cream with these mouthwatering cupcakes. The muffin-like texture of the cake is filled with juicy bursts of blueberries, creating a refreshing and light treat that's perfect for breakfast or afternoon tea.

Ingredients (for 9 standard muffins):

90g medium-gluten flour,

90g low-gluten flour

7.5ml baking powder

3/4 tsp salt, 115g butter

115g fine sugar

2 eggs

1 tsp vanilla extract

142g milk

150ml light cream

Blueberries

Instructions:

1. Preheat the oven to 180°C. Sift together the medium-gluten flour, low-gluten flour, baking powder, and salt. Place muffin cups into molds.

2. Dice the butter and let it soften at room temperature. Add the sugar.

3. Using an electric mixer on medium speed, beat the butter until it becomes fluffy and turns white. Ensure it is thoroughly whipped.

4. Add the eggs one at a time, beating well after each addition.

5. Continuously beat the mixture with the electric mixer, and finally, add the vanilla extract.

6. Divide the flour into three parts and the milk into two parts. Alternate adding the flour and milk to the butter batter, stirring well to combine. Fill the batter into a piping bag or spoon it directly into the paper cups, filling them halfway.

7. Add blueberries to the batter.

8. Fill the cups with more batter until they are about 9/10 full. Bake in the preheated oven for 25-30 minutes.

9. Once baked, transfer the muffins to a baking rack to cool. Whip the cream until it reaches a light and fluffy consistency.

10. Spoon the whipped cream over the cupcakes and garnish with fresh blueberries.

Tips:

1. Avoid altering the amount of baking powder unless necessary. Removing it may affect the texture of the cupcakes.

2. Adjust the amount of vanilla extract according to personal preference.

3. Be patient when stirring the batter after adding milk; it may require a bit of extra effort to achieve a smooth consistency.

The combination of medium and low gluten flours creates a soft and moist texture that pairs perfectly with the bursts of juicy blueberries.

The light cream adds a luscious and creamy element, elevating the overall flavor profile. These cupcakes are not overly greasy, making them guilt-free indulgence.

Whether enjoyed as a delightful morning pick-me-up or a delightful addition to an afternoon tea, these blueberry cream cupcakes are sure to impress with their delicate balance of flavors and textures.