Blueberry Muffin Cupcakes with a Streusel Topping and Vanilla Icing

Recipe Rating:
 2 Ratings
Serves: 24 muffins
Prep Time:
Cook Time:

Ingredients

1 c butter
4 eggs
1 1/3 c all-purpose flour
1/2 c cornmeal
2 Tbsp cornstarch
2 tsp baking powder
1/4 tsp salt
1 c sugar
2 tsp vanilla
1 1/2 c fresh blueberries
1 recipe streusel topping (see below)
1 c all-purpose flour
1/3 c brown sugar, firmly packed
1/2 tsp ground cinnamon
1/8 tsp salt
1 recipe vanilla icing (see below)
1 Tbsp butter at room temperature
1 1/2 c powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk

The Cook

Miranda Gellert Recipe
Cooked to Perfection
Washougal, WA (pop. 14,095)
mgellert
Member Since Jun 2011
Miranda's notes for this recipe:
Perfect recipe for all of those summer berries. You can substitute raspberries, blackberries, or any other berry for the blueberries. Moist, delicious little cupcakes that everyone will love!
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Directions

1
Have your eggs and butter at room temperature before you begin baking. Line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, corn starch, baking powder, and salt. Set aside.
2
Preheat over to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed for about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium for 1 minute after each addition making sure to scrape the sides of the bowl. Add flour mixture, stir until just combined.
3
Spoon batter into prepared muffin cups, filling each one 2/3 full. Sprinkle blueberries over batter in muffin cups. Sprinkle with streusel topping.
4
Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes. Remove cupcakes from muffin cups and drizzle with vanilla icing.
5
Streusel Topping:In a medium bowl, combine flour, brown sugar, cinnamon, and salt. With a pastry blender or a fork, cut in the butter until mixture resembles coarse crumbs. Makes about 1 1/2 cups of topping.
6
Vanilla Icing:In a medium bowl, combine room temperature butter, powdered sugar, and vanilla. St ir in 1-2 tbsp of milk to make icing drizzling consistency. Makes approximately 3/4 of a cup.

About this Recipe

Comments

4 comments

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user Miranda Gellert mgellert - Aug 5, 2011
Miranda Gellert [mgellert] has shared this recipe with discussion group:
TRIED & TRUE RECIPES
user Shawn A Reed reed20011 - Aug 5, 2011
Shawn Brown [Ella2010] has shared this recipe with discussion groups:
Bakers Arise!
CHATTERBOX
Cranberry and Blueberry Lovers United
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user Chris T. chrisb64 - Sep 29, 2011
interesting ingredients such as the cornstarch and cornmeal...are they moist and dense like a muffin or or are they lighter like a cupcake? I am saving this for blueberry season! Thanks.

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