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Buttermilk Blueberry Cupcakes

A blueberry cupcake for breakfast with your eggs, bacon and hash browns. Their made with buttermilk for a perfectly soft and fluffy interior with a delicious moist crumb.

The recipe is super easy to make in one bowl and will be a great treat for not only breakfast, but dessert a snack as well.

This recipe calls for mashing a cup of blueberries and adding them to the batter. This will also help produce a very moist cupcake, one that will stay fresh longer.

For a added treat the cupcakes are sprinkled with raw sugar. You can use either demerara or tubinado sugar.

What Is Demerara & Tubinado Sugar

Both demerara and turbinado sugar are processed by extracting sugar cane juice from pressed sugar cane.

Turbinado sugar has a stronger molasses flavor, were as demerara has a more toffee-caramel flavor.

Demerara granules are slightly larger than turbinado crystals. Though the difference is slight and tends to have little impact on texture.

Sprinkling either sugar over tops of prepared cupcake batter will produce a gold brown with a soft crunchiness.

Buttermilk Blueberry Cupcakes

½ cup softened butter

1¼ cups sugar

2 eggs, room temperature

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup buttermilk

2 cups blueberries, washed and picked over *see Cook’s Notes

raw can sugar for topping, can use demerara, or turbinado (optional)

Cook’s Notes

Thaw frozen blueberries first, then draw off liquid. You will need to thaw them first as they will create too much liquid during baking.

Preheat the oven to 375 degrees.

Line a 12 cup standard cupcake pan with cupcake liners. Set aside.

Crush 1 cup blueberries in a food processor. Set aside.

In a large bowl, cream the butter and 1¼ cups sugar until just combined.

Add the eggs, one at a time, beating well after each addition. Add vanilla, mix in.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the buttermilk and mix in until combined. Do not over mix.

Fold in the crushed blueberries and remaining whole berries.

Fill cupcake liners with batter (about 1/4-1/3 cup). Sprinkle the raw sugar evenly over the tops of the cupcakes (1/8 teaspoon) and bake for 30-35 minutes or just until golden brown.

Remove cupcakes from pan and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, unless you eat them all at breakfast.

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