Fluffy Blueberry Muffin Style Cupcakes with Sweet Glaze are the perfect hybrid between a breakfast bakery classic and a handheld dessert treat, combining the hearty texture and fruity bursts of a traditional blueberry muffin with the soft crumb and indulgent flair of a cupcake. Topped with a light, sugary glaze that soaks into the golden tops, these cupcakes strike the perfect balance between rustic and refined, making them an ideal choice for brunches, tea parties, family gatherings, or a cozy afternoon snack. With a pillowy, moist interior, generous pockets of juicy blueberries, and a shimmering glaze that adds both sweetness and visual appeal, these cupcakes are a comforting and delicious twist on a beloved staple.
The History of Blueberry Muffin Cupcakes
Blueberry muffins have long been a cornerstone of American baking, rising to popularity in the 19th and early 20th centuries as home baking became more accessible thanks to commercialized baking powder and pre-sifted flour. Muffins were seen as a quicker alternative to yeast breads and were especially beloved for their portability and simplicity. The addition of blueberries—native to North America—was a natural and abundant choice, particularly in the Northeast, where wild blueberries grow in abundance. As cupcakes became more mainstream in the 20th century, they evolved from plain vanilla bases to more creative and nostalgic combinations. The muffin-style cupcake emerged during the early 2000s cupcake renaissance, when home bakers and boutique cupcake shops began merging classic comfort foods with elegant presentations. Blueberry muffin cupcakes with glaze became popular for offering the familiar flavor of breakfast in a format that felt just a bit more special, decadent, and shareable.
Ingredients Breakdown
For the Muffin-Style Cupcake Batter:
- 1 ¾ cups (220g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
- ⅔ cup (135g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk or whole milk
- ¼ cup (60ml) sour cream or plain yogurt
- 1 ¼ cups (175g) fresh or frozen blueberries, tossed in 1 tablespoon flour
For the Sweet Glaze:
- 1 cup (120g) confectioners’ sugar, sifted
- 2–3 tablespoons milk or lemon juice (adjust for desired consistency)
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
Optional Additions:
- Zest of 1 lemon (for batter or glaze)
- Sparkling sugar or coarse sugar for topping before baking
Step-by-Step Recipe
1. Preheat and Prep: Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin tin with cupcake liners. Lightly spray the liners with non-stick spray if desired for easier peel-off.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 2–3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients: Reduce mixer speed to low. Add half of the dry ingredients, followed by the buttermilk and sour cream, then the remaining dry ingredients. Mix just until combined—do not overmix.
6. Fold in Blueberries: Using a spatula, gently fold in the flour-coated blueberries, being careful not to crush them. The flour coating helps prevent the berries from sinking.
7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. For a bakery-style dome, you can rest the filled pan for 10 minutes before baking. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool and Glaze: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. In the meantime, whisk together the glaze ingredients until smooth. Drizzle the glaze over cooled cupcakes using a spoon or piping bag.
Tips for the Perfect Blueberry Muffin Cupcakes
Use room-temperature ingredients for a smoother batter and more even baking. If using frozen blueberries, do not thaw them beforehand—fold them in straight from the freezer to minimize color bleeding. Tossing the blueberries in flour helps suspend them in the batter rather than letting them sink to the bottom. For extra tall muffin tops, let the batter rest for 10–15 minutes in the pan before baking. Don’t overmix the batter after adding flour; this can result in dense, rubbery cupcakes. Use lemon juice in the glaze for a fresh citrus flavor that complements the berries. Glaze only after the cupcakes are completely cool or it will melt and soak into the cake. If desired, double the glaze recipe for a thicker or more generous coating.
Variations and Customizations
Swap blueberries for other berries like raspberries, blackberries, or chopped strawberries for a different twist. Add a teaspoon of cinnamon or nutmeg to the dry ingredients for warm spice notes. For a zesty kick, include lemon or orange zest in the batter and glaze. Top with streusel before baking for a bakery-style crumb finish. Use almond extract in place of vanilla for a unique flavor pairing. Replace some of the flour with whole wheat flour for a heartier texture and more fiber. Add a handful of white chocolate chips for a sweeter dessert-style version. Make mini cupcakes by reducing the baking time to 10–12 minutes. For a filled version, scoop out a small core after baking and add blueberry jam or lemon curd before glazing.
Health Considerations and Nutritional Value
Blueberry muffin cupcakes are a treat, but they do include a few beneficial ingredients. Blueberries are rich in antioxidants, vitamin C, and fiber, offering nutritional value even in a sweet dessert. However, the cupcakes are also high in sugar, butter, and refined flour, with each one typically containing 250–350 calories depending on portion size and amount of glaze. To make a lighter version, reduce the sugar by ¼ cup, use low-fat dairy options like yogurt instead of sour cream, and consider whole wheat pastry flour for added fiber. You can also decrease the glaze or skip it altogether. For a dairy-free version, use plant-based milk and butter alternatives. Gluten-free baking mixes can be substituted at a 1:1 ratio, though texture may vary slightly. As with all baked goods, enjoying these cupcakes in moderation as part of a balanced lifestyle is the key to healthful indulgence.
FAQ
Can I use frozen blueberries? Yes! Just make sure to use them straight from the freezer and toss them in flour to reduce bleeding into the batter.
Can I make these ahead of time? Absolutely. These cupcakes can be baked a day in advance and glazed the next day for optimal freshness.
Can I skip the glaze? Yes, the cupcakes are delicious on their own or can be topped with powdered sugar or a simple lemon drizzle.
How should I store them? Store glazed cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Can I freeze these cupcakes? Yes, freeze unglazed cupcakes for up to 2 months. Thaw at room temperature and glaze before serving.
Why are my cupcakes dense? Overmixing the batter or using cold ingredients can lead to dense texture. Be gentle and ensure ingredients are at room temperature.
What can I substitute for sour cream? Plain Greek yogurt is a great substitute that adds similar moisture and slight tang.
Fluffy Blueberry Muffin Style Cupcakes with Sweet Glaze
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk add more if needed to adjust consistency
- 1 cup fresh blueberries
For the Crumb Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cut into small cubes
- 1 ½ teaspoons ground cinnamon
Instructions
- Start by gathering all your ingredients and preheating your oven to 400°F (200°C). Lightly grease 8 muffin cups or line them with paper liners to prepare your muffin pan.
- To make the muffin batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a small liquid measuring cup, add the vegetable oil and egg, then pour in enough milk to reach the 1-cup line. Stir the mixture until fully blended.
- Pour the wet mixture into the bowl with the dry ingredients and stir just until the batter is combined—do not overmix. Gently fold in the blueberries, then set the batter aside.
- To make the crumb topping: In a small bowl, combine the sugar, flour, cubed butter, and ground cinnamon. Use a fork to mix everything together until the mixture becomes crumbly.
- Assemble the muffins: Spoon the prepared batter evenly into the muffin cups, filling each one to the top. Sprinkle the crumb topping generously over each muffin.
- Place the pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.