Recipe Details
Ingredients
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2cupsall-purpose flour
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½teaspoonbaking powder
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½teaspoonsalt
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6tablespoonsbutter, softened
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1 ¼cupswhite sugar
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2largeeggs
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½cupmilk
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1pintfresh blueberries
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2teaspoonswhite sugar
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1pinchground cinnamon
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
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Sift flour, baking powder, and salt together in a bowl.
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Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
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Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
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Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
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Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories241 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 4g |
21% |
| Cholesterol 47mg |
16% |
| Sodium 175mg |
8% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 1g |
4% |
| Total Sugars 25g |
|
| Protein 4g |
8% |
| Vitamin C 2mg |
3% |
| Calcium 35mg |
3% |
| Iron 1mg |
7% |
| Potassium 70mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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