Blueberry Cup Cakes
Soft, moist blueberry cupcakes with a tender crumb, bursting with fresh blueberry flavor. Perfect for breakfast, snacks, or dessert, loved by all ages for their delightful sweetness.
Ingredients
Instructions
- Mix together egg, sugar, sour cream and oil.
- Add flour and baking soda to the mixture and stir well.
- Fold in blueberries gently.
- Divide the batter into cupcake papers or greased muffin tin.
- Bake in a 400°F oven for 15 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the mixture. You can substitute the sour cream with Greek yogurt for a tangy flavor or use coconut oil instead of regular oil for a hint of sweetness. Make sure to fold the blueberries gently to avoid breaking them, which can turn the batter purple. If desired, add a pinch of salt to enhance the sweetness of the cupcakes.
Serving Suggestions
These blueberry cupcakes are delicious on their own but can be enhanced with a dollop of whipped cream or a sprinkle of powdered sugar. They pair beautifully with a cup of hot tea or coffee for a delightful afternoon treat. For a fun twist, try serving them alongside a scoop of vanilla ice cream for dessert or as part of a brunch spread with dishes like Mock Oyster Dip.
Storage & Reheating
Store leftover blueberry cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place the cupcakes in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes until warmed through. This helps maintain their moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cup Cakes contains roughly 212 calories, with 4g protein, 36g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Just make sure to do not thaw them before adding to the batter, as this will prevent them from breaking apart and turning the batter blue. Fold them in gently to maintain their shape and the integrity of the cupcakes.
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seed mixture. Combine 1 tablespoon of either with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together just like an egg would.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs attached, they are ready. Keep in mind that overbaking can lead to dry cupcakes, so keep an eye on them as they approach the 15-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).