Description
These are The Best Blueberry Cupcakes you will ever try. They are bursting with juicy blueberries and a delicate, moist crumb. I promise these will become your new favorite treat. The sweetness is perfectly balanced, and every bite delivers a pop of tangy, sweet fruit.
Ingredients
1 ½ cups All-purpose flour
¾ cup Granulated sugar
1 ½ teaspoons Baking powder
¼ teaspoon Salt
½ cup Unsalted butter (softened)
2 Large eggs
½ cup Whole milk
1 teaspoon Vanilla extract
1 cup Fresh or frozen blueberries (plus more for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners
- In a large bowl, whisk together the flour, sugar, baking powder, and salt
- Add the softened butter. Mix until the mixture looks like coarse crumbs
- In a separate bowl, whisk the eggs, milk, and vanilla extract together
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix
- Gently fold in the blueberries using a spatula. Be careful not to crush them
- Divide the batter evenly among the prepared liners. Fill each about two-thirds full
- Bake for 18-22 minutes. A toothpick inserted into the center should come out clea
- Let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely
- Frost with your favorite cream cheese or buttercream frosting. Enjoy The Best Blueberry Cupcakes!
Notes
Always use room temperature ingredients for a smoother batter.
Do not overmix the batter to avoid dense, tough cupcakes.
Coat your blueberries in a tablespoon of flour before adding them to prevent sinking.
Fill cupcake liners evenly—use an ice cream scoop for perfect portions.
Let cupcakes cool completely before frosting to prevent melting.
Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze unfrosted for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: blueberry cupcakes, best blueberry cupcakes, blueberry, cupcakes, dessert