Grammy's Blueberry Cupcakes

A light cinnamon-sugar topping is all that's needed on these sweet blueberry cupcakes, but feel free to frost them or top them with a warm vanilla sauce.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Sift flour, baking powder, and salt together in a bowl.

Step 3

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.

Step 4

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.

Step 5

Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.

Step 6

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.