Description
This is my grammy’s recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter, softened
- 1 ¼ cups white sugar
- 2 large eggs
- ½ cup milk
- 1 pint fresh blueberries
- 2 teaspoons white sugar
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour
- baking powder
- and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs
- one at a time
- beating well after each addition. Add flour mixture in 2 batches
- alternating with milk
- beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 12