Is it a cupcake or a muffin though?  I would say, definitely a cupcake. It’s moist and the preparation leans towards cupcake. What’s more important is that it’s chocolatey and not too sweet! No icing which I much prefer means my blood sugar level will thank me.

Use frozen blueberries and only add them just before baking. Not all of them will burst open during baking. Leaving you with balls of blueberries to pop open yourself with every bite.

Chocolate Blueberry Cupcakes

Prep: 20 minutes 
Cook: ~ 25 minutes
Level: Easy
Makes: 16 cupcakes (2″ x 1.8″)(5.1cm x 4.8cm) 
Oven Temperature: 380F (190C) oven rack middle shelf
Can recipe be doubled? Yes
Make ahead? Keeps well tightly covered for 3 days.


1 cup = 250ml= 8.45 US fl oz

Dry ingredients
7.9oz (225g) caster sugar
5 oz (144g) cake flour OR 4.4oz (124g) all-purpose/plain flour + 0.7oz (20g)(~2.5 Tablespoons) corn starch (not corn flour)
2.1 oz (60g) cocoa powder
1/2 teaspoon baking powder
1/4 + 1/8 teaspoon baking soda
1/4 teaspoon salt
Wet ingredients
2 medium size eggs + 2 egg yolks (comes to slightly over 1/2 cup)
1/3 cup melted unsalted butter
1/3 cup neutral tasting oil
1/3 cup full fat yogurt**
1 teaspoon vanilla extract
1 cup frozen blueberries
* Use frozen blueberries and fold in whilst they are still frozen. Not all of them will burst open when baking. Leaving you with balls of blueberries to burst open yourself with every bite.
** Scroll down to ‘Tips’ for suggestions to use up any remaining yogurt.


All ingredients should be at room temperature before you start.

Prep ingredients
1. Sift (don’t skip or you will have lumps of cocoa balls that will be impossible to mix in) all the dry ingredients, except, the sugar and salt. Add the salt and set aside.
2. Measure out the 1 cup frozen blueberries but keep in the freezer until required.
3. To make pouring easier, pour the melted butter and oil into a measuring jug. Set aside.
4. Have yogurt measured out.  Pour the 1 teaspoon vanilla extract over it.

Putting batter together
1. In a mixer, on medium speed, cream the sugar with the eggs and egg yolks until thick and creamy.
2. With the machine still running, pour in the melted butter and oil, very slowly to totally incorporate. Half way, increase speed to medium-high to facilitate amalgamation. Stop the machine and with a spatula, give the batter a few stirs to make sure everything is well mixed.
3. Turn the machine back on to medium and add the yogurt and vanilla extract to incorporate. Takes only 30 seconds or so.
4. Reduce speed to low and add 1/2 the dried ingredients. When mixed in, add the last 1/2/. Do not over mix or you will have a gooey cake. Use a spatula to incorporate the last few traces of dried ingredients.
5. Remove frozen blueberries from freezer and fold into batter. Do not over mix.

Distribute batter and bake
1. It’s easier to use an ice cream scoop to transfer batter into cupcake liners.
2. If you intend to pipe some sort of icing on these fairy cakes, fill cupcake liners 1/2 full. Level batter out using the back of a spoon.
3. If you do not intend to slather icing, than fill no more than 2/3 full. These fairy cakes will rise high and dome. Still, you need to level batter out before popping into oven, so that they rise into a uniform dome (that is, not lopsided).
4. Bake for ~25 minutes or until a cake skewer inserted comes out clean. Be aware that that sometimes the skewer will go through a blueberry making you assume that the batter is still under baked. Slide skewer through another fairy cake to double check.
5. Cool on wire rack before eating.


Using up any remaining yogurt

(1) By far the easiest way to use up yogurt is to make yourself a Lassi, that’s an iced yogurt drink. Dilute with water and/or milk and add sugar or blend with fruit(s). It’s also delicious if simply flavoured with Dulce de Leche or condensed milk. Click, here, to take you to my post for more ideas.

(2) What about making the Greek Cucumber Dip, Tzatziki? That’s another easy recipe to serve not only as a dip but perhaps alongside some kebabs or grilled meat.