Blueberry-Crumb Cupcakes

Summer's fresh berries make this treat moist and delicious. Bake these the morning of your picnic and serve them right from the tin.
8 cupcakes


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For the cake batter:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
Pinch of salt
1/3 cup milk
1 cup fresh blueberries
For the topping:
1/3 cup flour
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
3/4 teaspoon cinnamon


Prep time: 10 minutes
Baking time: 20 minutes

1. Preheat the oven to 350 degrees. Fill a muffin tin with 8 cupcake liners.

2. In a large bowl, beat butter and sugar 1 minute. Add egg and vanilla; beat 1 minute. In a bowl, sift flour, baking powder, and salt.

3. Add half the dry ingredients to butter mixture; beat 30 seconds. Add milk, then remaining dry ingredients. Beat 1 minute, or until batter is smooth. Pour batter into cups. Sprinkle berries on top.

4. In a bowl, combine topping ingredients. With fingers, rub mixture together until it resembles crumbs. Spread over berries. Bake 20 minutes, or until a toothpick inserted into center comes out clean.

How kids can help: Measure ingredients; top batter with berries; sprinkle on topping.

Created date

January 2005

Nutritional Information

Calories (1 cupcake): 300
Fat 12.6 g
Satfat 7.5 g
Sodium 33.6 mg
Cholesterol 58.6 mg