Blueberry cupcakes

I bookmark recipes from cooking blogs all the time. I have to make myself go through the bookmarks just to remind myself what I have bookmarked, so I won't forget to try all the yummy things out there. I got some fresh blueberries a while back, but didn't really have a plan for them, so I froze them to use later. Yesterday, we were at home (for the second day in a row) and my sweet angels :) were getting a little stir crazy, so we got in the kitchen together.

I found this recipe at How To Eat A Cupcake
Blueberry Cupcakes (plus her specific directions)

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 350 degrees F. Insert liners into a regular muffin pan.
With an electric mixer on medium speed, cream the butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes. Add the eggs (one at a time) to the creamed mixture and beat well.

In a separate bowl sift together the flour, baking powder, and salt.

Beat portions of the dry ingredients into the cream mixture alternating with the milk.

*Lick the beaters!!!!!!* Mix for 3 minutes (I don’t know why the recipe says this. It’s not a good idea. I only mixed until the flour was almost fully incorporated.). With a spatula, fold in the vanilla and blueberries.

Fill cupcake liners 1/2 to 3/4 full with batter.

Bake for 20-25 minutes (mine were done at 18) or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.

I frosted them with a regular vanilla frosting. She made an awesome looking blueberry buttercream, but I was already out of blueberries. YUM! Not blueberry muffins, blueberry cupcakes!