Looking for the perfect dessert to celebrate a special moment? Try our delicious blueberry cupcakes.

Grandma loves blueberry cupcakes. She buys them from the store every week, and sometimes she’ll make them at home. They’re her favorite, and she always shares one with me when she makes them. I love them, too. They’re delicious!

What kind of blueberries should I use for cupcakes?

Any kind of blueberries will work for cupcakes, but the tiniest, most delicate berries will result in the most delicate cupcakes. For larger, more assertive berries, use 2-3 cups total.

How do I make the blueberry filling?

To make the blueberry filling,fill a bowl with 1/2 cup blueberries, 1 tablespoon sugar, and 1 tablespoon cornstarch. Stir until the blueberries are coated with the sugar and cornstarch. Set aside.

To make the cupcakes, preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In a medium bowl, combine 2 cups (240 grams) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk until well blended.

In a large bowl, mix 2 cups (240 grams) sugar, 1 cup (240 grams) butter, 2 eggs, and 2 tablespoons milk. Add the wet ingredients to the dry ingredients, and stir until well blended. Stir in 1 cup (240 grams) blueberries.

Pour the batter cups of a muffin tin.fill each cup with about 2 tablespoons of the batter. Place the tin in the refrigerator for 30 minutes to firm up the cupcakes.

Bake the cupcakes for 18-20 minutes, or until a toothpick or cake tester inserted into the center comes out clean.Cool the cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.

What are the best frosting flavors for blueberry cupcakes?

For the best frosting flavors for blueberry cupcakes, try vanilla, strawberry, or chocolate frosting.