Friday, January 20, 2012

Blueberry Lemon Breakfast Cupcakes

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My 18 month old has a fond obsession with blueberries. We have been house hunting for our first home (yay!) and I am looking for some space for a garden I can fill with various berries. Seriously, this kid could eat like a pint of them a day. She just wants to eat them by the handful but I, I like mine coated in carbs because well, everything tastes better that way. Am I right or am I right?


  • 1 cup unsalted butter, room temperature
  • 1 teaspoon lemon extract
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk

    Preheat the oven to 350ºF. Cream butter, lemon extract, and sugar.  Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease cupcake pan or use cupcake liners. Spoon about 2 tablespoons of batter in each cup.  Sprinkle some sugar on top for extra crunch.  Bake for 25 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

    Our Ratings:

    Mama F: 10 - These were so fluffy and I loved the little kick of lemon and crunch of the sugar on top.

    Daddy F: 9 - Really liked the different texture from the crunchy top and the moist cake.

    Fuller Kids: 9 - My 18 month old loved them - she ate 4! My year old ate the first one happy enough and then proceeded to try to pick out the blueberries in her second one.

    Lucky the Dog: 8 - Enjoyed her half muffin, thought next time they could use some bacon grease.

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