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Ingredients

2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 6 tablespoons butter, softened 1 ¼ cups white sugar 2 large eggs ½ cup milk 1 pint fresh blueberries 2 teaspoons white sugar 1 pinch ground cinnamon

Nutrition Info

241.4 calories carbohydrate: 41.7 g cholesterol: 47.1 mg fat: 7.1 g fiber: 1.2 g protein: 3.8 g saturatedFat: 4.1 g servingSize: - sodium: 174.6 mg sugar: 24.6 g transFat: : - unsaturatedFat: : -

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.

12 cupcakes

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.