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Lovely for an Easter Brunch!


one blueberry buttermilk cupcake

3/4 cup fresh blueberries

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sugar

1/4 cup butter, softened

1 egg

grated peel of 1 lemon

1 tablespoon plus 1 teaspoon lemon juice, divided

1 1/2 to 2 cups powdered sugar

Freeze 3/4 cup blueberries 30 minutes to firm. Heat oven to 350F. Line 12 muffin cups with baking cups.

Place frozen blueberries in food processor until finely chopped.

Combine flour, baking powder, salt and baking soda in small bowl, mix well. Beat sugar and butter in large bowl with electric mixer at medium speed until creamy. Add egg, lemon peel and 1 tablespoon lemon juice, beat until blended. Add flour mixture, 1 cup buttermilk and chopped blueberries, mix at low speed just until combined. Spoon batter evenly into prepared muffin cups.

Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pan on wire rack, transfer to a wire rack to cool completely.

Whisk remaining 2 tablespoons buttermilk, remaining 1 teaspoon lemon juice and 1 1/2 cups powdered sugar in medium bowl until smooth. If necessary, add additional powdered sugar to reach desired icing consistency.

Drizzle icing over cupcakes.


Recipe adapted from Cupcakes Fun Treats For All Ages, March 2013


blueberry muffins

cooking spray

1 cup flour

1 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1/4 cup canola oil

2 eggs

1 cup applesauce

1/2 cup plain yogurt

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 teaspoons finely grated lemon zest

1 1/2 cups fresh blueberries

Heat oven to 400F. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour and whole-wheat flour, baking powder, baking soda and salt.

In a large bowl, combine sugar, oil and eggs and mix with an electric mixer until it appears light yellow and slightly foamy. Whisk in applesauce, yogurt, milk, vanilla, and lemon zest. Stir the dry ingredients into the wet, mixing just enough to combine them. Fold in blueberries.

Divide the batter evenly among the 12 prepared muffin cups. Bake for about 20 minutes or until a wooden toothpick inserted into the center of one of the muffins comes out clean.

Cool pan on a wire rack for 15 minutes. Remove from the pan.


Recipe adapted from Shape, May 2012