Blueberry Cupcakes

Ingredients
300 g flour
300 g eggs(4 large eggs)
300 caster sugar
6 tbs corn flour
200 g butter-at room temperature
50 g oil
1 1/2 baking powder
1/2 salt
1 tbs vanilla essence
300 g fresh blueberry

Directions
1-Preheat a oven at 200 C.
2-Sift together flour & baking powder in a bowl.
3-Beat butter & sugar along with salt & vanilla essence until creamy, add one egg mix then add some sifted flour to it and fold with spatula, repeat the process until eggs & flour finish, then fold in blueberry(don't over mix)
4-Grease the cup cake tins/line with cup cake liners.
5-Using ice cream scoop/with the help of two spoons/measuring spoon drop the batter in cup cake tins.
6-Bake for 12-15 minutes/until toothpick inserted and comes out clean.
Once baked let it cool slightly, then remove from the tin, and place on wire rack to cool completely.
The super moist Blueberry Cupcakes are ready to be serve.
Serve with tea or coffee.