Blueberry Cupcakes by Kristines Kitchen

Delicious and moist blueberry cupcakes that are perfect for any dessert table. The combination of fresh or frozen blueberries with a tender cupcake base is a delightful treat for blueberry lovers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In another bowl, beat the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract

Add the dry flour mixture to the wet ingredients in two parts, alternating with the sour cream and milk

Mix until just combined

Gently fold in the blueberries

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, you can frost them with your favorite frosting or enjoy them as is

These blueberry cupcakes are perfect for any occasion and are sure to be a hit