Blueberry Muffin Cakes

Updated: Oct 11, 2019

On a rainy afternoon, Biggest Small announced that she wanted to make blueberry cupcakes. My go-to recipe for this involves buttermilk. We didn't have any. We didn't have enough butter or quite enough blueberries. So I made it up on the hoof and the results were actually really good. Such a light cake where the fruit is the real star. A sort of cross between fairy bun and muffin. They would be perfectly nice united, but smallest has a 'Walter's Wonderful Web' thing going on at the moment and Biggest wanted to decorate them.

We made just six muffin cakes. That's plenty unless you're having a crowd over. Enough for one each and a couple for the freezer for emergency decorating activity when needed.

The method described is how I offered it to smallest. At 11 months, this was a great recipe for him to mix up in a washing up bowl with his little spoon and his hands. You could, of course weight his all out as usual for older bakers.


50g spreadable butter or Stork

140g golden caster sugar

1 egg

125g self raising flour

70g natural yoghurt mixed with 55ml milk

1/2 tsp bicarbonate of soda

1/2 tsp white wine vinegar

100g blueberries (chopped in half if they're big ones)


1. Cream the butter and sugar by squishing it all with the back of a wooden spoon in your washing up bowl. Once it's all combined, scrape into one corner of the bowl.

2. Add all the other ingredients to the bowl except the egg. Let your little one stir, mix and explore.

3. Add the egg and mix together.

4. Spoon into muffin cases and bake on 180° for 20 minutes or until a cocktail stick comes out clean. Allow to cool on a wire rack.

For details of how to make the web pattern in water icing, check out my highlights on instagram.

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