Blueberry Muffin Cupcakes with a Streusel Topping and Vanilla Icing

6
Miranda Roderick

By
@mgellert

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!

Rating:

★★★★★ 2 votes

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

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

How to Make Blueberry Muffin Cupcakes with a Streusel Topping and Vanilla Icing

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.

Printable Recipe Card

About Blueberry Muffin Cupcakes with a Streusel Topping and Vanilla Icing

Course/Dish: Muffins
Hashtags: #Breads #blueberries



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