Vanilla Blueberry Cupcakes or are they Muffins?

Yesterday I wrote about making Carrot cake, that was actually a week ago I made the Carrot cake, I do get a bit behind sometimes. Today I will write about the treat I made this weekend for my Boys (or was it for me). For years I searched for a perfect Blueberry muffin recipe, most of them are either to dry or to moist. After many recipes and even more tries I gave up and decided to do a hybrid recipe. So basically I took a vanilla cupcake recipe and added blueberries to it and my to die for Muffins were born.

Blueberry Cupcakes or are they Muffins?

By David Green

1¼ cups cake flour

1¼ tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs

¾ cup Vanilla sugar

1 tsp pure vanilla

½ cup Vegetable oil

½ cup buttermilk

1 1/2 cup blueberries fresh or frozen

Start by preheating the oven to 350°F 190 c and line 2 muffin pan with cupcake liners, 1 pan if you are going for that oversized muffin effect. In a medium bowl, whisk together 1¼ cups cake flour (I use high protein flour it is very similar), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside. Now you will want to beat 2 eggs in your blender with the whisk attachment on medium speed for about 30 seconds. Add the sugar, vanilla,  and oil and beat on medium speed for about 2 minutes.

Eggs, sugar, vanilla, and oil.

Eggs, sugar, vanilla, and oil.

Reduce mixer speed to low and add about half of the flour mixture and half of the buttermilk mix until just combine, then add the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be fairly thin. At this point you want to fold in the blueberries(Careful not to over mix batter or they will be dense).

Blueberry Cupcake Batter

Blueberry Cupcake Batter(Note: batter will be thicker with frozen blueberries than with fresh)

Pour batter into a lined muffin pan. Fill to about ½ full or all the way to the top for oversized muffins.

Filled muffin cups

Filled muffin cups

Bake for 15 -20 minutes at 350°F 180 c.

Let them completely cool if you are making cupcakes

Let them completely cool if you are making cupcakes

Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting. If you remember in the last post I asked you to save 150 grams of the cream cheese frosting, I will now show you how to reuse that. Frosting 150 grams left over cream cheese frosting 1/4 cup powdered sugar 150 grams softened butter 1 tbsl vanilla Take that leftover frosting and put it in your blender then add the powdered sugar, softened butter, and vanilla. You now have a to die for butter cream.

Vanilla Blueberry Cupcakes With Buttercream frosting.

Vanilla Blueberry Cupcakes With Buttercream frosting.

I always here from people when you are cooking a recipe should be an inspiration, but when you are baking a recipe is a formula. In a sense this is true you should not change the base formula, Flour baking powder moisture content. Even when baking, as long as you follow the basic formula a recipe should be your inspiration. So find a recipe get inspired and Enjoy.


22 thoughts on “Vanilla Blueberry Cupcakes or are they Muffins?

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