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Blueberry cupcakes recipe

Blueberry cupcakes recipe
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★★★★★

5 from 21 reviews

Delight in these soft, buttery blueberry cupcakes bursting with fresh blueberry flavor. Perfectly moist with a tender crumb, these cupcakes make an ideal treat for breakfast, dessert, or any special occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • ¼ tsp Salt
  • ¾ cup Sugar
  • A little flour (for tossing blueberries)

Wet Ingredients

  • ½ cup Melted butter or oil
  • 2 Eggs
  • ¾ cup Milk or buttermilk
  • 2 tsp Vanilla extract

Fruit

  • 1 cup Fresh or frozen blueberries

Instructions

  1. Preheat oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with paper liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined.
  3. Combine wet ingredients: In a separate bowl, whisk the melted butter (or oil), eggs, milk (or buttermilk), and vanilla extract to ensure a smooth mixture.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry bowl and gently mix until just combined; avoid overmixing to keep the cupcakes light and fluffy.
  5. Prepare blueberries: Toss the blueberries lightly in a spoonful of flour to prevent them from sinking to the bottom while baking, then fold them carefully into the batter.
  6. Fill muffin cups: Spoon the batter evenly into the lined muffin cups, filling each about ¾ full to allow space for rising.
  7. Bake: Place the tray in the oven and bake for 20 to 25 minutes, or until the cupcakes are golden on top and a toothpick inserted in the center comes out clean.
  8. Cool and serve: Allow the cupcakes to cool slightly in the tray before enjoying warm for the best moist and buttery texture packed with blueberries.

Notes

  • Do not overmix the batter to keep cupcakes tender and moist.
  • Tossing blueberries in flour prevents them from settling at the bottom during baking.
  • You can substitute butter with vegetable oil for a dairy-free option.
  • For extra flavor, add a teaspoon of lemon zest to the batter.
  • Use fresh or frozen blueberries interchangeably; if using frozen, do not thaw before folding into batter.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: blueberry cupcakes, cupcakes, cupcake recipe, blueberry dessert, baked treats, easy cupcakes, homemade cupcakes

Find it online: https://maicook.com/blueberry-cupcakes-recipe/