Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
2. Make the Cupcake Batter
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to overmix.
3. Prepare the Blueberry Filling
- Cook the Blueberries: In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring gently, until the blueberries burst and the mixture thickens. Remove from heat and let cool.
4. Prepare the Crumb Topping
- Mix Crumb Topping Ingredients: In a small bowl, combine flour, sugar, melted butter, and cinnamon. Stir until crumbly and well combined.
5. Assemble the Cupcakes
- Fill the Liners: Fill each cupcake liner about halfway with the cupcake batter.
- Add Blueberry Filling: Spoon a small amount of the blueberry filling into the center of each cupcake batter.
- Top with More Batter: Add a little more batter on top of the blueberry filling until the liners are about two-thirds full.
- Sprinkle Crumb Topping: Generously sprinkle the crumb topping over each cupcake.
6. Bake the Cupcakes
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy!
Once the cupcakes have cooled, they are ready to be served. Enjoy them plain or with a dollop of whipped cream for an extra special treat!
Tips for Success
- Blueberries: For the best flavor, use fresh blueberries when in season. If using frozen blueberries, be sure to thaw and drain them well.
- Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Make Ahead: The cupcakes can be made a day in advance. Just store them in an airtight container and add the crumb topping just before serving for the best texture.
Conclusion
These Blueberry Pie Cupcakes are a delightful fusion of cake and pie, bursting with flavor and perfect for any dessert lover. Their charming appearance and delicious taste will leave everyone asking for seconds. So, gather your ingredients and whip up a batch of these scrumptious cupcakes—they’re bound to become a new favorite!
