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–+ servings
A blueberry cupcake with purple frosting on a tiny plate surrounded by other cupcakes.
5 stars (1 rating)

Moist and Fluffy Blueberry Cupcakes (Not Muffins!)

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 cupcakes
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!
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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.
  • Creamed butter, sugar, and eggs in a stainless steel bowl.
    Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Vanilla cupcake batter.
    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.
  • Blueberries dusted with flour on a white plate.
    Dust the blueberries with the remaining tablespoon of flour and fold into the batter with a spatula.
  • Blueberry cupcake batter in a muffin tin.
    Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
  • Bake for 21-22 minutes or until the cake is set. Cool completely on a wire rack.
  • Two blueberry cupcakes on a plate on a purple surface.
    Frost the cupcakes with blueberry frosting.

Notes

Frost the cupcakes with blueberry frosting, lemon frosting, or lemon cream cheese frosting. 
Serving: 1cupcake, Calories: 223kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 61mg, Fiber: 1g, Sugar: 19g, Vitamin A: 280IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert
Author: Sam Adler
Cuisine: American
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