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blueberry apple cupcakes


Dry ingredients

  • 1 1/2 c. flour (2 tbsp. removed)
  • 2 tbsp. cornstarch
  • 1 1/2 tsp. baking powder
  • pinch of salt

Wet ingredients

  • 1 stick of unsalted butter (8 tbsp.) softened
  • 3/4 c. sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 3/4 c. buttermilk


  • 1 c. blueberries (fresh or frozen)
  • 2 small red apples (unpeeled), thinly sliced
  • 2 tbsp. sanding sugar


  1. Preheat your oven to 350 F. Line a muffin tin with baking cups.
  2. Measure out 1 1/2 c. of flour, making sure to remove 2 tablespoons.
  3. In a large bowl combine all of the dry ingredients. Sift no less than 3 times, 5 times for best results! Set aside.
  4. In an electric stand mixer, add the softened butter and sugar. Cream together until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl.
  5. Add the eggs, 1 at a time and beat until well incorporated.
  6. Add the vanilla.
  7. Working in batches, and the buttermilk and dry ingredients. Mix until incorporated.
  8. Fill each baking cup about 2/3 full. Top with blueberries and about 3 apple slices, tucking them gently into the batter.
  9. Sprinkle with sanding sugar.
  10. Bake in the center of the oven for about 25- 30 minutes or until a toothpick comes out clean when inserted.
  11. Transfer to a wire rack to cool.


* To turn this recipe into a cake, lightly grease a 9 inch spring form pan. Bake for about 45-55 minutes or until a toothpick comes out clean when inserted. Cool on a wire rack before serving.