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

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cupcakes:
Topping:

Directions

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

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  • 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.

Nutrition Facts

241 calories; protein 3.8g; carbohydrates 41.7g; fat 7.1g; cholesterol 47.1mg; sodium 174.6mg. Full Nutrition
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