Grammy's Blueberry Cupcakes recipe

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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

Nutrition Info

241.4 calories
carbohydrate: 41.7 g
cholesterol: 47.1 mg
fat: 7.1 g
fiber: 1.2 g
protein: 3.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 174.6 mg
sugar: 24.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Sift flour, baking powder, and salt together in a bowl.

  3. 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.

  4. 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.

  5. Stir sugar and cinnamon for topping together in a small bowl, sprinkle over cupcakes.

  6. 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.

Recipe Yield

12 cupcakes

Recipe Note

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.

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