Blueberry Cupcakes Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 3 | |
| Eggs | 3 | |
| Flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Blueberries | 3⁄4 Cup (12 tbs) (fresh) | |
| Fresh blueberries | 3⁄4 Cup (12 tbs) | |
| Powdered sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2860 Calories from Fat 1163
% Daily Value*
Total Fat 132 g202.4%
Saturated Fat 71.8 g358.8%
Trans Fat 0 g
Cholesterol 1533.4 mg511.1%
Sodium 2288.2 mg95.3%
Total Carbohydrates 355 g118.2%
Dietary Fiber 12.1 g48.4%
Sugars 151.5 g
Protein 73 g146.9%
Vitamin A 92.5% Vitamin C 35.9%
Calcium 123% Iron 105.3%
*Based on a 2000 Calorie diet
Directions
Sift flour, baking powder and salt together.
Beat flour mixture into creamed mixture alternately with milk.
Fold in blueberries by hand.
Spoon batter into greased muffin tins.
Bake at 400 degrees for 20 minutes.
Dust cakes with powdered sugar.
Chef
