My Blueberry Bushel Memory
I still laugh at that summer. My grandson and I went blueberry picking. He ate more than he put in the bucket! His little face was so purple. We came home with just enough for these cupcakes.
That day is baked right into this recipe for me. Food holds our best memories. That’s why this matters. Cooking is a way to save a happy day. Do you have a favorite food memory? I’d love to hear it.
Why We Toss Berries in Flour
Let’s talk about a tiny, important step. We coat the blueberries in a little flour. This keeps them from sinking to the bottom of the cupcake. They will be spread all through the batter, nice and even.
It’s a simple trick. But it makes every bite perfect. Fun fact: This works for any fruit you add to cake or muffin batter! Try it with chopped strawberries next time. What’s your favorite berry to bake with?
The Secret to a Happy Batter
Mixing matters. When you add the dry stuff and the buttermilk, go slow. Mix just until you see no more flour. A few lumps are just fine. Overmixing makes tough cupcakes.
Think of it like folding a blanket, not punching a pillow. Gentle folds keep the batter light. This is why it matters. Gentle care makes a tender treat. Your patience will be rewarded, I promise.
That Dreamy Frosting
Cream cheese frosting is my weakness. It’s tangy and sweet. Doesn’t that smell amazing? The key is room temperature butter and cream cheese. If they are too cold, you’ll get lumps.
Let them sit out for an hour. They should feel soft when you poke them. Then they will whip up fluffy and smooth. It’s worth the wait. Do you prefer cream cheese or buttercream frosting?
Sharing the Sweetness
I love to see these cupcakes leave my kitchen. I send some home with my grandson. I give a few to my neighbor. Sharing food is sharing joy.
That is the final, most important ingredient. It’s not on the list. It’s the love you stir in. So bake a batch. Then tell me, who will you share yours with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 2½ cups | |
| baking powder | 1 teaspoon | |
| baking soda | ½ teaspoon | |
| salt | ½ teaspoon | |
| fresh blueberries | 1½ cups | for the batter |
| unsalted butter | ½ cup | room temperature |
| canola oil | ¼ cup | |
| granulated sugar | 1⅓ cups | |
| large eggs | 2 | room temperature |
| vanilla extract | 1½ teaspoons | |
| buttermilk | 1 cup | |
| cream cheese | 8 ounces | room temperature |
| unsalted butter | ½ cup | room temperature |
| heavy cream | 2 tablespoons | |
| vanilla extract | ¾ teaspoon | |
| salt | ¼ teaspoon | |
| powdered sugar | 3 cups | sifted |
| fresh blueberries | 24 | optional garnish |
My Favorite Blueberry Cupcakes
Hello, my dear! Come sit at the counter. I want to tell you about these cupcakes. They remind me of summer mornings picking berries with my grandkids. The kitchen would smell so sweet. We’d always eat more berries than we put in the bowl. I still laugh at that.
This recipe is my go-to for a happy treat. It’s simple and full of flavor. The secret is coating the berries in flour. This keeps them from sinking to the bottom. Doesn’t that smell amazing already? Let’s get our bowls ready.
- Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. I love using the floral ones. It makes the cupcakes feel like a gift. Now, mix your flour, baking powder, baking soda, and salt in a bowl.
- Step 2: Take two spoonfuls of that flour mix. Toss it with your fresh blueberries in a small bowl. This little coat helps them stay put in the batter. It’s my favorite trick. See how they get dusty? That’s perfect.
- Step 3: In a big bowl, mix the soft butter, oil, and sugar. Beat it until it’s light and fluffy. It takes about two minutes. Add the eggs one at a time. Then mix in the vanilla. It will look like sunshine.
- Step 4: Now, add the dry ingredients and buttermilk. Add them in parts: dry, wet, dry, wet, dry. Mix just until you see no more flour. (A hard-learned tip: Overmixing makes tough cupcakes! Be gentle.)
- Step 5: Gently fold in your coated blueberries. Use a big spoon and be kind to them. You don’t want to smash them. The batter will turn a lovely purple in spots. What’s your favorite berry to bake with? Share below!
- Step 6: Fill each liner about two-thirds full. I use an ice cream scoop. It’s so much cleaner. Bake for 24 to 26 minutes. They’re done when a toothpick comes out clean. Let them cool completely before frosting.
- Step 7: For the frosting, beat the soft cream cheese and butter together. It must be soft, or you’ll get lumps. Add the cream, vanilla, and salt. Then slowly beat in the powdered sugar. Chill it while the cupcakes cool.
Cook Time: 26 minutes
Total Time: 1 hour
Yield: 24 cupcakes
Category: Dessert, Baking
Three Fun Twists to Try
Once you master the basic recipe, you can play! Here are three ideas I love. They make the cupcakes feel new again. My grandson always asks for the lemon version.
- Lemon Zest Joy: Add the zest of one lemon to the batter. It makes the blueberries taste even brighter.
- Streusel Surprise: Mix a little brown sugar, flour, and butter. Sprinkle it on the batter before baking for a crunchy top.
- Muffin Morning: Skip the frosting. Add an extra half-cup of berries. You have the perfect breakfast treat.
Which one would you try first? Comment below!
Serving Them Up With Style
These cupcakes are wonderful all on their own. But sometimes, you want to make a moment special. For a picnic, pack them in a basket with a checkered cloth. It feels so old-fashioned and nice.
You could also serve them with a scoop of vanilla ice cream. Or with a little bowl of extra blueberries on the side. For a drink, I love a cold glass of milk. It’s the classic choice. For the grown-ups, a sweet Riesling wine pairs beautifully.
Which would you choose tonight? The cold milk or the fancy wine? I know my pick!
Keeping Your Blueberry Cupcakes Fresh
Let’s talk about keeping your cupcakes yummy. First, let them cool completely. Warm cupcakes make soggy frosting. Store them in an airtight container. They will stay fresh on the counter for two days.
You can freeze them for later, too. Wrap each unfrosted cupcake tightly in plastic. Then pop them in a freezer bag. They will keep for two months. Thaw them on the counter when you are ready.
I once frosted cupcakes before freezing. What a sticky mess! Now I freeze them plain. This matters because a good treat should bring joy later. Batch cooking lets you share sweetness anytime. Have you ever tried storing it this way? Share below!
Common Cupcake Troubles and Fixes
Sometimes baking does not go as planned. That is okay. First, sinking berries. Tossing them in flour first helps. It stops them from falling to the bottom.
Second, dense or tough cupcakes. Do not overmix your batter. I remember when I mixed too much. The cupcakes were like little bricks! Mix just until you see no dry flour.
Third, runny frosting. Your butter and cream cheese must be room temperature. Cold ingredients will not blend well. This matters because good texture makes every bite perfect. Fixing small problems builds your kitchen confidence. Which of these problems have you run into before?
Your Blueberry Cupcake Questions
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make them ahead? A: Absolutely. Bake the cupcakes a day before. Frost them the day you serve.
Q: What if I don’t have buttermilk? A: No problem. Put one tablespoon of lemon juice in a cup. Fill the rest with milk and wait five minutes.
Q: Can I double the recipe? A: You can. Just mix in a very big bowl. You might need to bake in more batches.
Q: Any optional tips? A: A little lemon zest in the batter is lovely. *Fun fact: Wild blueberries are smaller and often sweeter than the big ones.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these cupcakes. Baking is about sharing love and stories. My grandkids always lick the frosting bowl clean. It is our favorite part.
I would love to see your creations. Your kitchen stories make my day. Share a photo of your beautiful cupcakes with everyone. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Anna Whitmore.
Blueberry Cupcakes: Blueberry Cupcakes Recipe Easy Homemade
Description
Bursting with juicy blueberries, these moist & fluffy cupcakes are topped with creamy lemon frosting. Perfect for summer baking and sweet celebrations.
Ingredients
=== Blueberry Cupcakes ===
=== Cream Cheese Frosting ===
Optional Garnish
Instructions
- Preheat the oven to 350°F. Line two (12-cup) standard muffin tins with cupcake liners. Set aside.
- In a small mixing bowl, stir together the all-purpose flour, baking powder, baking soda, and salt.
- Remove two tablespoons of the flour mixture and add to a small bowl with the fresh blueberries. Toss the berries in the flour mixture to coat them completely. Set aside.
- In a large mixing bowl, using a handheld mixer on medium speed, cream together the unsalted butter, canola oil, and granulated sugar for 1 to 2 minutes or until the mixture is light and fluffy.
- To the butter mixture, add the eggs, one at a time, followed by the vanilla extract. Be sure to fully incorporate each egg into the batter before adding the next one.
- Next, alternate adding the dry ingredients with the buttermilk to the butter mixture. Start by adding ⅓ of the dry ingredients to the bowl. Beat on low for 30 seconds or just until the dry ingredients are incorporated. Then, add ½ the buttermilk and beat on low for another 30 seconds or just until incorporated. Repeat by adding the second ⅓ of the dry ingredients, followed by the second half of the buttermilk, and ending with the last ⅓ of the dry ingredients. Make sure to mix each addition just until the ingredients are incorporated. You do not want to overmix this batter, or your cupcakes will be dense and tough. You may want to scrape down the sides and bottom of the bowl between additions to ensure that all the ingredients are evenly incorporated.
- Switching to a rubber spatula, gently fold the coated blueberries into the cupcake batter, being very careful not to burst any of the berries when mixing.
- Fill each cupcake paper ⅔ to ¾ full with batter. You can use a large ice cream scoop to distribute the batter evenly.
- Bake for 24 to 26 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 to 10 minutes before transferring them to a wire rack to cool completely before frosting and serving.
- While your cupcakes are baking, you can make your cream cheese frosting by adding the cream cheese and unsalted butter to a large mixing bowl.
- Using a handheld mixer on medium speed, beat together the cream cheese and unsalted butter for 2 to 3 minutes or until the mixture is smooth and fluffy.
- Add the heavy cream, vanilla extract, and salt to the butter and cream cheese. Beat again until fully incorporated.
- Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture and beat on low speed until all the powdered sugar has been added and your frosting is thick and smooth.
- Cover your bowl of cream cheese frosting with a piece of plastic wrap and store it in the refrigerator while your cupcakes are baking and cooling. Frost the cooled blueberry cupcakes with the cream cheese frosting. You can use a large piping bag fitted with a large decorative tip to pipe out the cream cheese frosting if desired.
- You can add a fresh blueberry to the tops of each of your frosted cupcakes as garnish.
=== Blueberry Cupcakes ===
=== Cream Cheese Frosting ===
Notes
- For best results, ensure all dairy ingredients (butter, eggs, cream cheese, buttermilk) are at room temperature before starting. This helps create a smooth, well-combined batter and frosting.
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