Blueberry Cupcakes Recipe Recipe

Name: Blueberry Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. flour; 2 c. sugar; 1 3/4 tsp. baking pwdr; 1/4 tsp. salt; 1/3 c. butter; 1 egg, beaten; 3/4 c. lowfat milk; 1/2 tsp. vanilla; 2/3 c. blueberries; 1/3 c. minced unblanched almonds, toasted

Servings: persons

1
Sift dry ingredients together to mix well.
2
cut in the butter till mix resembles coarse crumbs.
3
Whisk egg vigorously to incorporate air and make the Large eggs light.
4
Stir in egg, lowfat milk and vanilla and combine thoroughly.
5
Add in to dry mix and stir together (some lumps should remain) and add in the blueberries.
6
Fill well greased muffin tins with batter till two thirds full.
7
Bake in a pre-heated 350 degree oven for 20 min or possibly till done.

1084

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 c. flour, 2 c. sugar, 1 3/4 tsp. baking pwdr, 1/4 tsp. salt, and more.

Yes, Blueberry Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cupcakes Recipe

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