BLUEBERRY CRISP CUPCAKES
The first time I made these I found that for so many muffins there was not enough streusel topping for my liking, so I doubled the topping mixture the second time --- follow the directions for the muffins, add in the whites *after* the flour and mix for no more than 1 minute --- although I haven't tried it as yet, I imagine this would work using firm ripe finely chopped strawberries in place of blueberries, these are *very* good!
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 28-30 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
- For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
- In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
- Add in milk; beat until combined.
- Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
- Add in egg whites; beat at medium speed for 1 minute.
- Spoon/divide the batter between the prepared muffin tins about half full.
- Spoon the blueberries over the batter.
- Bake for 10 minutes.
- Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
- Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
- After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
- Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
- Cool in muffin tins for 10 minutes.
- Remove cupcakes to wire racks to cool completely.
Nutrition Facts : Calories 172.5, Fat 6.8, SaturatedFat 3.4, Cholesterol 14, Sodium 112.8, Carbohydrate 26.3, Fiber 1, Sugar 16.1, Protein 2.4
BLUEBERRY CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING
Got a lot of fresh blueberries to use up? Make these gorgeous cupcakes!
Provided by Amber Olsen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree.
- Sift flour, baking powder, and salt together in a bowl.
- Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more.
- Fill the prepared cupcake tin evenly with batter using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely.
- Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 65.8 g, Cholesterol 81.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 107.3 mg, Sugar 51.3 g
BLUEBERRY CRISP
Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.
Provided by AlexanderXavier
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
- Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
- Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 49.6 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 244.3 mg, Sugar 33 g
BLUEBERRY CUPCAKES
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h25m
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the topping: Mix together granulated and brown sugars and cinnamon.
- Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
- Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
- Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
BLUEBERRY CRISP
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
- Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
BLUEBERRY CUPCAKES
Make and share this Blueberry Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 45m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Insert liners into a medium cupcake pan.
- With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
- In a separate bowl sift together the flour, baking powder and salt.
- Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
- Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.
Nutrition Facts : Calories 145.5, Fat 6, SaturatedFat 3.5, Cholesterol 37.7, Sodium 95.8, Carbohydrate 21.2, Fiber 0.6, Sugar 12.4, Protein 2.1
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