Recipe Inspiration
– 1 1/2 cups all-purpose flour – 1/2 tsp baking powder – 1/4 tsp salt – 1/2 cup unsalted butter, softened – 3/4 cup sugar – 2 eggs – 1/2 tsp vanilla extract – 1/2 cup milk – 1 cup fresh blueberries
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep the cupcakes from sticking and for easy cleanup.
In a bowl, whisk flour, baking powder, and salt. This dry mix will ensure your cupcakes rise evenly and have a soft, tender crumb.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla.
Add the dry ingredients in batches, alternating with milk. Stir gently until the batter is smooth but don’t overmix or they’ll be dense.
Gently fold in the blueberries to avoid bursting them. This keeps the batter from turning purple and the berries juicy and whole.
Spoon batter into cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean.
Let cool before frosting or serving. These fruity, golden cupcakes are a perfect summer treat—light, sweet, and bursting with berries!
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
For More Stories