Grammy's Blueberry Cupcakes
Description
A light cinnamon-sugar topping is all that's needed on these sweet blueberry cupcakes, but feel free to frost them or top them with a warm vanilla sauce.
Ingredients
•
2 cups all-purpose flour
•
1/2 teaspoon baking powder
•
1/2 teaspoon salt
•
6 tablespoons butter, softened
•
1 1/4 cups white sugar
•
2 large eggs
•
1/2 cup milk
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1 pint fresh blueberries
•
2 teaspoons white sugar
•
1 pinch ground cinnamon
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2
Sift flour, baking powder, and salt together in a bowl.
3
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.
4
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.
5
Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
6
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.