Grammys Blueberry Cupcakes Recipes

MISSY'S LEMON AND BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

GRAMMY'S EASY BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. Spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping.
• Bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.

BLUEBERRY CUPCAKES

Steps:

• Make the topping: Mix together granulated and brown sugars and cinnamon.
• Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
• Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
• Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with cupcake liners and set pan aside.
• Reserve 2 tablespoons of flour in a small bowl. Whisk the remaining flour together with the baking powder and salt in a second bowl; these are your dry ingredients. Set aside.
• Combine the sugar, oil, and butter in a large mixing bowl. Beat with an electric mixer on medium speed until light, several minutes.
• Beat in the eggs, vanilla, and lemon zest to combine.
• Turn mixer to low and beat in half of the dry ingredients followed by half of the buttermilk, mixing until just combined. Beat in the remaining dry ingredients, then the remaining buttermilk.
• Stir the frozen blueberries in the 2 tablespoons of flour you reserved earlier, mixing until the berries are evenly coated. (The flour helps them from sinking to the bottom of the cupcakes.) Gently fold the berries into the cupcake batter.
• Divide the batter between the prepared muffin cups, filling each about 1/2 full.
• Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool cupcakes in pan for 10 minutes then transfer to a wire rack to cool completely before frosting them.
• Once your cupcakes have cooled, make the frosting.
• Beat the butter and cream cheese in a large mixing bowl until smooth and creamy. Add the vanilla and salt and beat to combine.
• Turn mixer to low and gradually beat in 3 1/2 cups of powdered sugar. Turn mixer to medium and beat until very creamy.
• If your frosting is too thin you can add more powdered sugar. (If it's too thick you can thin it out with a little milk or cream-start with just a teaspoon at a time.)
• Pipe or spread the frosting onto the cooled cupcakes and serve.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• 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.
• 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.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• 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.

GRAMMY MAE'S BLUEBERRY MUFFINS

Steps:

• I have a sneaking suspicion she added vanilla to this as well!
• Preheat oven to 375 degrees F.
• Flour berries and set aside.
• Cream sugar, eggs and margarine until light.
• Add milk and mix well.
• Sift flour, salt, cream of tartar and baking powder.
• Add flour mixture to creamed mixture.
• Fold in berries last and fill greased muffin tins.
• Bake 12-15 minutes.