Blueberry Blackberry Cupcakes – Critchley Family Farms

Ingredients

• 7 1/2 oz all purpose flour
• 1/2 Tbsp baking powder
• 1/4 tsp salt
• 17 g freeze dried blueberries, ground into powder
• 4 oz unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• a couple drops of lemon oil
• 2 large eggs, room temperature
• 3 oz buttermilk
• 2 oz blueberries, pureed and strained
• 2 oz blackberries, pureed and strained
• 1 tsp vanilla paste