Description

Indulge in the sweetness of homemade blueberry cupcakes that are fluffy, moist, and bursting with juicy blueberries. Perfect for any occasion, these delightful treats bring back nostalgic baking memories and make sharing a plate with friends an absolute joy. With a simple recipe that even novice bakers can master, get ready to impress your family and friends with these irresistible cupcakes!

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 cup granulated sugar
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk (or non-dairy alternative)
1 cup fresh blueberries (or frozen)

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, cream softened butter until smooth; gradually add sugar until fluffy (3-5 minutes).
Beat in eggs one at a time; mix in milk until smooth.
Fold the dry mixture into the wet ingredients until just combined. Gently fold in blueberries.
Spoon batter into muffin tins until two-thirds full and bake for 18-20 minutes or until golden and a toothpick comes out clean.
Allow to cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 220
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: For extra flavor, consider adding lemon zest to the batter or swapping blueberries for raspberries or chocolate chips. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.