Best One Bowl Blueberry Cupcakes Recipes

GRAMMY'S BLUEBERRY CUPCAKES

Grammy's Blueberry Cupcakes image

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.

Provided by KFREESE

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
1 ¼ cups white sugar
2 large eggs
½ cup milk
1 pint fresh blueberries
2 teaspoons white sugar
1 pinch ground cinnamon

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Sift flour, baking powder, and salt together in a bowl.
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.
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.
Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
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.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g

ONE BOWL BLUEBERRY CUPCAKES

One Bowl Blueberry Cupcakes image

Make and share this One Bowl Blueberry Cupcakes recipe from Food.com.

Provided by Chef Gorete

Categories Dessert

Time 25m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups butter, melted and cooled
1 cup sugar
1 1/2 cups plain unsweetened yogurt or 1 1/2 cups sour cream
1 lemon, zest of
2 large eggs, room temperature
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups all-purpose flour
1 1/2 cups blueberries, fresh or 1 1/2 cups frozen blueberries
6 tablespoons turbinado sugar (optional)

Steps:

Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups.
If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.

Nutrition Facts : Calories 259.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 57.2, Sodium 258.3, Carbohydrate 30, Fiber 0.9, Sugar 13.3, Protein 3.8