Description
Indulge in easy Blueberry Cupcakes with this authentic recipe Perfect for satisfying your sweet tooth with delicious mouthwatering treats
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- ½ cup milk
- Optional: 1 teaspoon lemon zest
- Optional: ½ teaspoon cinnamon
- Optional: ½ cup chocolate chips
- Optional garnishes: whipped cream, powdered sugar, mint leaves, additional blueberries
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners and set it aside.
- Measure out all the ingredients beforehand to keep your workflow smooth.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Be careful not to overmix; gently fold in the blueberries with a spatula.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- cooling time: 5 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120 calories
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 0 mg