Ingredients:
— 1 1/2 cups all-purpose flour
— 1 tsp baking powder
— 1/4 tsp baking soda
— 1/4 tsp salt
— 1/2 cup unsalted butter, softened
— 1 cup granulated sugar
— 2 large eggs
— 1 tsp vanilla extract
— 1/2 cup milk
— 1 cup fresh blueberries
For the frosting:
— 1/2 cup unsalted butter, softened
— 3 cups powdered sugar
— 1 tsp vanilla extract
— 2-3 tbsp milk
Directions:
1. Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk until well combined. Fold in the blueberries.
5. Fill the cupcake liners 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool completely before frosting.
7. For the frosting, beat the butter until creamy. Gradually add in the powdered sugar, vanilla extract, and milk until smooth and fluffy. Frost the cupcakes as desired.
Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.Dr. Sarah Smith
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