Ingredients
12
12 servings
- •2 cups all-purpose flour
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •6 tablespoons butter, softened
- •1.25 cups white sugar
- •2 large eggs
- •0.5 cup milk
- •1 pint fresh blueberries
- •2 teaspoons white sugar
- •1 pinch ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 241
- Carbohydrate: 42g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 25g
Related Recipes
Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Blueberry Buttermilk Coffeecake
Lemon-Glazed Blueberry Cupcakes
Blueberry Pancakes
Blueberry Mystery Cake
Blueberry Oven Pancake
Blueberry Sour Cream Coffee Cake
Blueberry Coffee Cake III
Sugar Free Blueberry Coffee Cake
Fresh Blueberry Cake
Blueberry Coffee Cake II
