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Grammy's Blueberry Cupcakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Blueberry cupcakes with a touch of cinnamon-sugar topping, perfect alone or topped with vanilla sauce.
Ingredients:
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 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 your oven to a toasty 375 degrees F (190 degrees C) and outfit a 12-cup muffin tin with paper liners.
  • Combine flour, baking powder, and salt by sifting them together in a bowl.
  • In a large bowl, use an electric mixer to cream together the sugar and butter until smooth. Add the eggs one at a time, beating well after each addition. Gradually mix in the flour mixture in two parts, alternating with the milk, and briefly beat the batter after each addition.
  • Mash half of the blueberries with a fork, then stir into the batter. Gently fold in the rest of the blueberries and fill the muffin cups 3/4 full.
  • Combine sugar and cinnamon in a small bowl; generously sprinkle over cupcakes.
  • Bake in the preheated oven for 30 minutes until the tops spring back when lightly pressed. Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.

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