Triple Blueberry Cupcakes

Start with the jam: in a medium saucepan, combine the wild blueberries, sugar, lemon juice and vanilla extract.

Cook over medium heat for 15–20 minutes, until some of the liquid has evaporated but the mixture is still slightly juicy.

Stir in the cornstarch slurry and cook for another 3 minutes, whisking constantly, until thickened.

Blend with a hand blender (or regular blender) until smooth and transfer through a sieve into a bowl.

Transfer to a bowl or jar, immediately cover so it doesn't develop a skin, and let it cool completely in the fridge.

For the cupcakes: mix the sugar, butter and oil, then add the eggs, vanilla and salt.

Add the lemon zest and lemon juice.

Add the flour and baking powder — the mixture will be really thick, this is normal.

Pour in the milk and mix until fully combined.

In a small bowl, toss the blueberries with the 2 tablespoons of flour until coated.

Fold the coated blueberries very gently into the batter.

Divide the batter into a lined muffin pan.

Bake in a preheated oven at 210°C for 7 minutes, then lower the temperature to 175°C and bake for another 14–16 minutes, or until a toothpick comes out clean.

Once the cupcakes have completely cooled, make the frosting.

In a large bowl, combine the cream cheese, blueberry jam and sugar. Mix until smooth.

Add the whipping cream and beat until thick and pipeable.

Pipe the frosting onto the cooled cupcakes.

Make a small dent in the center of each with the back of a teaspoon and fill with jam — add extra jam inside the cupcake too and decorate with fresh thyme twig, if you like.