Blueberry Cupcakes

By Maudie30

Ingredients

• 1 3/4 cups (222 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (113 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) lightly packed brown sugar
• 2 large eggs plus one egg yolk, at room temperature
• 1 cup (240 ml) buttermilk
• 2 lemons, zested and juiced
• 3/4 cup (115 grams) fresh blueberries
• 2 tablespoons all-purpose flour

Preparation

Step 1

Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.

In a medium bowl combine the flour, baking powder, baking soda, and salt.

In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. On medium-low speed , add the eggs and yolk, one at a time, until combined. Add the buttermilk, lemon zest, and lemon juice. Add in the flour mixture, stirring just until combined.

In a small bowl toss the blueberries with the 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be careful not to overmix.

Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.