Grammy's Blueberry Cupcakes

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. (Prep time: 5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the flour, baking powder, and salt. (Prep time: 2 minutes)

Recipe View 3 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer. (Prep time: 3 minutes)

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (Prep time: 2 minutes)

Recipe View 4 mins Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. (Prep time: 4 minutes)

Recipe View 3 mins In a small bowl, gently crush half of the blueberries with a fork. Fold the crushed blueberries into the batter, followed by the remaining whole blueberries. (Prep time: 3 minutes)

Recipe View 5 mins Fill the prepared muffin cups approximately 3/4 full with batter. (Prep time: 5 minutes)

Recipe View 2 mins In a separate small bowl, combine the sugar and cinnamon for the topping. Sprinkle evenly over the tops of the cupcakes. (Prep time: 2 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly pressed. (Bake time: 25-30 minutes)

Recipe View 10 mins Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (Cooling time: 10 minutes)