Blueberry Muffin Cupcakes

I’m lucky that some of my closest friends are fellow food bloggers here in the Salt Lake City area. We get together not only to enjoy food, talk shop and swap ideas, but we’ve become like a little family. This last weekend we came together to celebrate the upcoming arrival of the newest member of the group, with a baby shower honoring Becky of The Vintage Mixer.

Of course, with a potluck brunch provided by food bloggers, you know the food is going to be good. And it was. I am spoiled rotten.

Blueberry Muffin Cupcakes

No baby shower is complete without cupcakes, am I right? Since it was a brunch I almost opted for muffins instead, until I realized I could put the two together.

Muffin + frosting = muffin cupcake.

Blueberry Muffin Cupcakes

All I did was take my favorite blueberry muffin recipe and add a swirl of cream cheese frosting. It’s a fun twist, especially for something like a shower party. Sometimes you don’t want simple muffins or decadent cupcakes, but something in between.

Of course this concept works for probably any muffin, but I loved these blueberry muffin cupcakes. There’s brown butter, fresh oozing blueberries and a rich cream cheese icing. What’s not to love?

I’m hoping I can think of an excuse to make them again soon.

Blueberry Muffin Cupcakes

Don’t Overmix

The more you mix a batter, the stronger the gluten in it becomes, and the tougher your muffin will be. Here are a few tips:

  • Create a well in the dry ingredients in which to pour to wet ingredients. This makes it easier for the two to combine.
  • Stop mixing when no streaks of flour remain. If you are going to fold in blueberries (or nuts, chocolate chips, etc.), stop mixing when a few streaks remain. Folding in the add-ins will take care of the rest of the flour.

Blueberry Muffin Cupcakes

Blueberry Muffin Cupcakes with Cream Cheese Frosting
Is it a muffin? Is it a cupcake? It's both! Perfect for a brunch or shower party.
Yield: About 15 cupcakes
For the cupcakes:
  • ½ cup (113 grams) unsalted butter
  • ¾ cup (170 grams) sugar
  • ¾ cup (177 ml, 6 fl oz) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons (6 grams) baking powder
  • ¼ teaspoon (1 gram) baking soda
  • ¼ teaspoon (1 gram) salt
  • Approximately 1 cup blueberries
For the frosting:
  • 8 ounces (227 grams) cream cheese, at room temperature
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 4 cups (455 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
To make the cupcakes:
  1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter.
  2. In a small saucepan, cook the butter over medium low heat until browned, swirling the pan as needed to promote even cooking. Set aside to cool.
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the browned butter, ¾ cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add to the dry ingredients and stir until just combined. Fold in the blueberries.
  4. Spoon the batter into the prepared muffin pan, filling each cup ¾ full. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
To make the frosting:
  1. Beat together the butter and cream cheese until smooth. Add the powdered sugar a cup at a time while mixing on medium speed until combined. Add vanilla extract. Beat at medium high speed for 1-2 minutes until light and creamy.
  2. Frost the cupcakes with the cream cheese buttercream. Garnish with fresh blueberries, if desired.
  3. Store cupcakes in the fridge for up to a few days.

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31 Responses to Blueberry Muffin Cupcakes with Cream Cheese Frosting

  1. Ohhh *-* they’re just SO cute! And I bet they also taste delicious!

    xo, Elisa

  2. These sound so tasty!! What a lovely recipe 🙂

  3. Mr. & Mrs. P says:

    These are the cutest little muffins ever!!! Beautiful photos!!!

    Mr. & Mrs. P

  4. These look wonderful! Love that brown butter in the muffins, sounds delicious!

  5. These were truly divine!! As was the celebration. It is such a special time of life 🙂 Thank you for celebrating with me!!

    On another note, this post means I forgot to send you that photo. My brain isn’t on par these days. I will send it eventually though!

  6. These look and sound so delicious and your photos are just beautiful!

  7. Kalyn says:

    It was great fun, and you’re a wonderful hostess. And the cupcakes were fantastic, I can testify to that.

  8. Carrie says:

    I LOVE blueberries and cream cheese!!! This is going to be the perfect cupcake.

    Thanks! Carrie of Bella Cupcake Couture

  9. Dina says:

    these look delish!

  10. Yummy! These look scrumptious! Great for the lunch box as well! I do a similar frosting with marscapone in addition to the cream cheese, divine! xx 🙂

  11. These cupcakes look divine, almost ethereal: so light and airy! Pinned!

  12. Chels says:

    These are GORGEOUS pictures!!!! And the cupcakes look so so yummy!

  13. Uh, yum! These photos are stunning!

  14. Kristy says:

    These are stunning. Like maybe to pretty to eat. Just kidding I’d totally eat these, starting with that cream cheese frosting. Yum!

    I want in on that lunch where we get to watch you take amazing pics of your food:) Seriously so great!

    Fun to see you yesterday!

  15. these sound so incredible!

  16. Thanks so much for hosting the shower. It was wonderful to visit with everyone and see your cute little house. These cupcakes were scrumptious!

  17. These look seriously delicious! Off to pin…

  18. Sinead says:

    Frosted muffins are such a good idea! These look really delicious and perfect for spring!

  19. Lucy says:

    These blueberry cupcakes are delish! I changed the icing to lemon buttercream since I made 4 varieties of cupcakes for a baby shower and 2 already had cream cheese icing. I put a teaspoon of lemon zest and some fresh lemon juice in with butter and 10x sugar….really, really good compliment with the blueberries! My other 3 varieties are snicker doodle cupcakes with brown sugar butter cream, carrot cake cupcakes with cream cheese icing, and fudgy chocolate cupcakes with mint cream cheese icing. I think I like the blueberry ones the best but they’re all sooo good!!!

    • Annalise says:

      I’m so glad you liked the cupcakes! Those other flavors sound amazing too, especially the snicker doodle ones. 🙂

  20. shahidah says:

    I tried once using dried blueberries but upon splitting the cupcake once its baked, all the berries have sank to the bottom. Do you have any idea why? Thank you.

    • Annalise says:

      Sometimes that just happens! I find that tossing fruit and other mixins in some flour (shake off the excess) can add more friction and prevent some sinking. Good luck!

  21. Val says:

    Thank you so much for the recipe! I replaced blueberries with strawberries since i ran out of blueberries, they were a hit! Everyone loved them and asked me to make more! (:

  22. Carlotta says:

    They look so beautiful Annalise!! The frosting is so perfect and it seems.. a piece of cloud!
    I love them!


  23. Jade Colton says:

    Hi there!
    Not being much of a cook!… Do I use everyday sugar or caster sugar in the recipe?
    Thank you!

  24. Jade Colton says:

    Perfect thank you so much!

  25. bonnie says:

    Can I use frozen blueberries instead for the muffins? Would it make a difference?

    • Annalise says:

      Hi Bonnie! You can absolutely use frozen blueberries. Just be sure to use them frozen, and not thawed.

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