Description
These blueberry cupcakes are soft, moist, and bursting with juicy blueberry flavor. Perfect for any occasion, they’re easy to make with simple ingredients and provide a wonderful balance of sweetness and fruitiness. The cupcakes have a tender crumb with fresh blueberries folded in, topped with a creamy vanilla or cream cheese frosting. Whether it’s a casual snack or a party dessert, these cupcakes will quickly become a favorite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk or buttermilk, room temperature
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk to wet mixture, starting and ending with dry ingredients; mix gently.
- Fold in blueberries carefully.
- Fill cupcake liners two-thirds full and bake 18-22 minutes until a toothpick comes out clean.
- Cool cupcakes before frosting.
Notes
- Use fresh or frozen blueberries for best flavor.
- Don’t overmix to keep cupcakes tender.
- Toss blueberries in flour before adding to batter to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg