Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup fresh blueberries (or frozen)
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time and stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, alternating with milk.
- Fold in the blueberries and white chocolate chips gently.
- Divide the batter among the cupcake liners and bake for 20-25 minutes.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- For best results, do not overmix the batter.
- These cupcakes can be enjoyed plain or with frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg