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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Feb 2, 2023

Moist and Fluffy Blueberry Cupcakes (Not Muffins!)

5 from 1 vote
BySam Adler
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This fluffy Blueberry Cupcakes recipe yields a batch of soft and moist cupcakes and not muffins! They are super light like a good cupcake should be and are stuffed with fresh juicy blueberries. The cupcakes are topped with a delicious blueberry frosting. They are perfect for brunch or to bring to any party!

A blueberry cupcake with purple frosting on a tiny plate surrounded by other cupcakes.

As a trained pastry chef, I’m always looking for new ways to incorporate seasonal fruits into my desserts, and fresh berries are one of my favorite fruits to experiment with. While I love a good blueberry muffin, we are making them into cupcakes this time!

The base of this cupcake recipe is a moist and fluffy vanilla cupcake with fresh blueberries folded into the batter before baking. These blueberry cupcakes are seriously simple and seriously delicious!

I topped these with a delicious blueberry frosting thats made with freeze dried blueberries. But since sweet-tart blueberries and sharp, zesty lemon are a WINNING combination of flavors, you can also frost these cupcakes with lemon buttercream frosting or lemon cream cheese frosting.

Using fresh fruit in my cupcake recipes is something I love to do, check out these pretty cherry cupcakes, or strawberry filled cupcakes!

The difference between cupcakes and muffins

Cupcakes and muffins are different because they are combined differently, have a different texture, and baked at different temperatures.

Cupcakes are usually made using the creaming method where you cream butter and sugar together, add eggs, then alternate adding the dry and wet ingredients. This creates a light and fluffy texture because the butter and sugar creamed together form air pockets, and the flour absorbs the wet ingredients better this way.

Muffins are made by just combining the wet and dry ingredients together, which results in a more dense baked good, though none the less delicious.

Cupcakes are also baked at 350° usually for about 18-21 minutes always for the standard size. With muffins, you’ll start on a high temperature like 425° and then lower the temperature after a few minutes. This is what creates that classic domed effect a good muffin has!

Lastly, cupcakes always have frosting, and muffins don’t.

WHY YOU SHOULD MAKE THIS RECIPE

  • These cupcakes are moist and fluffy all at the same time, with bursts of blueberries in every bite.
  • The blueberry frosting is the perfect compliment to the simple blueberry vanilla cupcake.
  • This is a great way to use an abundance of in-season juicy blueberries (but you can also use frozen!)
  • You can add lemon zest, or top with a lemon frosting for the classic combo.

INGREDIENTS NEEDED

Ingredients for blueberry frosting.
  • All-purpose flour – This dry ingredient gives the cupcakes their structure. As the cupcakes bake, flour reacts with the remaining ingredients, and the batter expands into a tender cupcake.
  • Baking soda, baking powder & kosher salt – This trio of dry baking basics plays a role in causing the reaction needed for the batter to rise. A small amount of salt helps with flavor too!
  • Unsalted butter – Adds rich, buttery flavor and improves the density of the cupcake. You need to use room temperature butter. Learn how to soften butter quickly if your butter is cold.
  • White sugar – Sweetens the cupcake batter, so they’re undeniably an indulgent dessert!
  • Egg & egg white – Add rich flavor, improve the color, and help the cupcakes set properly as they bake.
  • Vanilla extract – A good, quality pure vanilla extract heightens the rich, sweet cream-like taste.
  • Buttermilk – The main liquid element of the batter. It adds pleasantly tangy undertones and just enough acidity to create the perfect cupcake crumb.
  • Blueberries – Opt for fresh, plump, and firm blueberries that are consistent in size, with smooth, dark blue to deep purple intact skin. You can use frozen blueberries too.

HOW TO MAKE BLUEBERRY CUPCAKES

Prepare for baking: Start by preheating your oven to 350F and lining a muffin tin with 12 cupcake liners.

Whisk dry ingredients: In a medium-sized mixing bowl, add flour, baking powder, baking soda, & salt, and whisk to combine.

Cream butter and sugar: In a separate bowl, using a hand mixer, or in the bowl of your stand mixer (fitted with the paddle attachment), cream the butter for 1 minute on medium speed. Scrape down the bowl, add the sugar, and mix on medium speed until light and fluffy (2 minutes).

Mix wet ingredients: Scrape down the bowl once more, add the egg, egg whites, and vanilla extract, and mix for 1 minute on medium speed.

Combine dry and wet batters: Alternate adding the dry and wet ingredients, always starting and ending with the dry.

Fold in blueberries: Dust the blueberries with flour. This helps them not sink to the bottom of the cupcake. Then gently fold the berries into the cupcake batter with a flexible spatula so they don’t break up so much.

Pour batter and bake: Using a 3-tablespoon cookie scoop, divide the cupcake batter evenly in the muffin tin, filling each cup 3/4 full. Transfer to the oven and bake until the cupcakes are set (19-21 minutes).

Cool, frost, and serve: Let the cupcakes cool in the muffin tin for 5 minutes, then carefully remove the lined cupcakes and place them on a wire rack to finish cooling.

Creamed butter, sugar, and eggs in a stainless steel bowl.
Cream butter, sugar, and eggs in a bowl.
Blueberries dusted with flour on a white plate.
Dust the blueberries with flour.
Vanilla cupcake batter.
Make the cupcake batter.
Blueberry cupcake batter in a mixing bowl.
Add the blueberries to the batter.
Blueberry cupcake batter in a muffin tin.
Bake the cupcakes in a muffin tin.

Decorating

To decorate, choose your frosting of choice and using piping bags and a star tip pipe the frosting onto the cupcakes. Top with a garnish like crushed freeze dried blueberries, lemon zest or lemon slices.

TIPS FOR RECIPE SUCCESS

  • Work with room temperature ingredients – If you forget to take out your butter, learn how to soften butter quickly.
  • Measure the flour precisely – When measuring flour, do not pack it into the cup. Instead, spoon the flour into your dry measuring cup and level it off. Otherwise you can use too much flour and make a dense cupcake.
  • Coat the blueberries in flour – This trick keeps the berries suspended in the batter instead of sinking to the bottom of the cupcake.
  • The muffin tin color matters – Use a light-colored muffin tin for best results. This helps distribute the heat evenly.
  • Do not overfill the cupcake liners – If there’s too much batter, it will spill off the sides of the cup. I like using an ice cream scoop to divide the batter, so the cupcakes are the same size and bake at the same rate.
Two blueberry cupcakes on a plate on a purple surface.

STORAGE AND FREEZING

Storing: These blueberry lemon cupcakes are best kept in an airtight container at room temperature for up to three days or the fridge for up to one week.

Freezing: If unfrosted, these cupcakes freeze nicely for up to two months. To freeze, place them in a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge, then frost and serve.

FAQ

Can I use frozen blueberries instead of fresh ones?

Yup! Using frozen blueberries are perfectly suitable in cupcakes, but they must be thawed and dried first very well before coating in flour.

Can I make mini blueberry cupcakes?

This recipe makes exactly 12 standard-size cupcakes. To make mini cupcakes, line a mini muffin pan with mini cupcake liners and bake for 12 minutes. The batter should make about 48 mini cupcakes.

What can I substitute for buttermilk in cupcake recipes?

If you don’t have buttermilk on hand, you can easily make your own by combining 2 teaspoons of distilled vinegar or lemon juice with milk. Let the mixture sit for about 5-10 minutes before use.

WAYS TO ENJOY

Decorate your cupcakes with creamy lemon frosting, extra blueberries, lemon zest, and lemon sprinkles to set them apart from boring blueberry muffins. These blueberry cupcakes are also delightful frosted with:

  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting
  • Mascarpone Frosting (flavored with lemon extract)
A blueberry cupcake with purple frosting on a tiny plate surrounded by other cupcakes.

Moist and Fluffy Blueberry Cupcakes (Not Muffins!)

This fluffy Blueberry Cupcakes recipe yields a batch of soft and moist cupcakes and not muffins! They are super light like a good cupcake should be and are stuffed with fresh juicy blueberries. The cupcakes are topped with a delicious blueberry frosting and are perfect for brunch or to bring to any party!
5 from 1 vote
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Course: Cupcake, Cupcakes, Dessert
Cuisine: American
Diet: Kosher
Keyword: bluberry cupcakes, fluffy blueberry cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cupcakes
Calories: 223kcal
Author: Sam Adler

Ingredients

  • 1 ¾ cup all purpose flour 207g + 1 tablespoon separated
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter (113g) softened to room temperature
  • 1 cup granulated sugar (200g)
  • 1 egg (50g)
  • 2 egg white (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk at room temperature (118mL)
  • 6 oz fresh blueberries washed and dried well (small container)

Instructions

  • Preheat the oven to 350 F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
    Creamed butter, sugar, and eggs in a stainless steel bowl.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
    Vanilla cupcake batter.
  • Dust the blueberries with the remaining tablespoon of flour and fold into the batter with a spatula.
    Blueberries dusted with flour on a white plate.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
    Blueberry cupcake batter in a muffin tin.
  • Bake for 21-22 minutes or until the cake is set. Cool completely on a wire rack.
  • Frost the cupcakes with blueberry frosting.
    Two blueberry cupcakes on a plate on a purple surface.

Notes

Frost the cupcakes with blueberry frosting, lemon frosting, or lemon cream cheese frosting. 

Nutrition

Nutrition Facts
Moist and Fluffy Blueberry Cupcakes (Not Muffins!)
Amount Per Serving (1 cupcake)
Calories 223 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 132mg6%
Potassium 61mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 280IU6%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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