Blueberry Muffin Cupcakes
"These have long been an often requested treat, especially when fresh blueberries are in season. They have a lighter and fluffier texture compared to most muffins, but all the delicious blueberry flavor. I've made them with as little as 1 cup of blueberries and with as many as 2 cups, and they have always been delicious."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 3⁄4 cups all-purpose flour (separated)
- 1⁄2 cup Crisco
- 1 cup sugar
- 3 eggs
- 1⁄2 cup milk
- 1 -2 cup blueberries
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
-
Optional
- 2 tablespoons confectioner's sugar to coat blueberries
directions
- Preheat oven to 375 degrees.
- Rinse and dry blueberries, and lightly coat with 1 Tablespoon of the pre-measured flour, to keep berries from sinking to bottom of cupcakes (or coat lightly with confectioner's powdered sugar, instead, to sweeten the berries, if preferred.).
- With a mixer in a large bowl: cream together the Crisco and Sugar.
- Add Eggs and mix well.
- In a separate bowl: sift together Flour, Baking Powder, and salt.
- Mix vanilla into the milk.
- Gradually add dry ingredients to egg mixture, alternating with milk and vanilla mixture, until well blended, and stir in blueberries.
- Fill greased or lined muffin cups 3/4 full, and sprinkle tops of batter lightly with granulated sugar, if desired.
- Bake for 15-20 minutes, or until cupcakes are lightly browned and spring back when touched, or a toothpick inserted comes out clean.
- Note: You can crush some of the blueberries before adding to the batter, if you would prefer cupcakes with a blueberry color-tint.
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