Blueberry Muffin Cupcakes with a Streusel Topping and Vanilla Icing


Miranda Gellert Recipe

By Miranda Gellert mgellert


Rating:
Serves:
24 muffins
Prep:
40 Min
Cook:
20 Min
Comments:

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!

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

Directions Step-By-Step

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

Course/Dish: Muffins
Hashtags: #Breads, #blueberries


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5 Comments

user
Shelby Moyer ShelbySioux
Mar 21, 2015
This recipe is fantastic and a favorite of me and my friends parents :3 I just have a question about the butter. One, I think you may have accidentally placed the butter for the streusel ingredients in with the icing ingredients. Two, I've used two teaspoons of butter instead of one because it didn't get that crumby texture with only one. Like I said, I really love this recipe, I just wanted to share what worked for me. :)
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.
user
Aug 5, 2011 - Miranda Gellert shared this recipe with discussion group: TRIED & TRUE RECIPES