Ingredients
1.5 cups all-purpose flour
1 cup granulated sugar
1.5 tsp baking powder
0.5 tsp fine sea salt
0.5 cup unsalted butter, softened
2 large eggs, room temperature
0.5 cup full-fat sour cream
2 tsp pure vanilla extract
1 cup fresh blueberries
1 tbsp extra flour (for coating berries)
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with paper liners.
Whisk flour, baking powder, and salt in a medium bowl.
Cream softened butter and sugar in a large bowl with an electric mixer until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract and sour cream.
Fold dry ingredients into the wet mixture until just combined.
In a small bowl, coat the blueberries with one tablespoon of flour.
Gently fold the coated blueberries into the cupcake batter.
Fill muffin liners about two-thirds full.
Bake for 20 minutes or until a toothpick comes out clean.
Cool completely before serving.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Toss blueberries in flour before adding to the batter to keep them suspended evenly. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 19g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg