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| Instead of frosting these, I opted to do a lemon vanilla glaze. Both would be good. You choose! |
For the past 2 weeks I've been craving blueberries. Perhaps it's the winter giving way to spring... I like blueberry and lemon in the spring! Would it be bread, biscuits, cupcakes, pie, cake or crumble? I wanted them all! However, it's been incredibly busy around here and I kept putting off baking my 'blueberry something'. This morning I had decided to make Blueberry Biscuits but instead, my daughter commandeered the kitchen to make a 4 cheese shrimp alfredo bake with homemade cheesy garlic bread. No worries, I got the kitchen afterwards... except by then I changed my mind. I decided to do a blueberry cupcake but instead of frosting, using a glaze typically put on blueberry biscuits. The combination was oh-so-good. Not too sweet. Just right.
Lemon Vanilla Glazed Blueberry Cupcakes
3 1/4 c flour
1 1/4 c sugar
1 T baking powder
1/2 t salt
1/4 t baking soda
3/4 c butter
1/4 c oil (Canola, Grapeseed, etc.)
2 eggs
1 c buttermilk
1 c milk or almond milk
1 t vanilla
1 t lemon extract
1 1/4 c frozen blueberries dusted with flour
Glaze
1 c powdered sugar
1/8 c almond milk (or regular milk)
1 t vanilla
1 t lemon juice (1/2 t if you want more of the vanilla to shine through)
Preheat oven to 350. Mix the dry ingredients well; flour, sugar, baking powder, salt and baking soda. Melt the butter in a small bowl, add the oil and whisk in the 2 eggs. Add the buttermilk and milk as well as the vanilla and lemon extract. Add this to the dry mixture and whisk or use a low speed electric blender to mix just until blended. Dust the blueberries with a bit of flour to cover. This helps them to stay suspended in the batter and not fall to the bottom during baking. Divide batter between 24 lined muffin tins. Bake approximately 20-25 minutes until the centers are done. Remove and let cool completely before dipping in the glaze (below) or frosting with your favorite frosting.
Glaze - Mix the sugar, milk, vanilla and lemon juice in a bowl with a whisk until smooth. Dip the tops of the cooled cupcakes in the glaze and let set until the glaze hardens.
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| Frozen blueberries with the flour underneath before I mixed it up |
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| Flour dusted frozen blueberries getting ready to be stirred into the cupcake batter |
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| A simple glaze - powdered sugar, almond milk, vanilla and lemon juice |
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| Dipping the cooled cupcake |
