Blueberry Cupcakes

Name: Blueberry Cupcakes
Ingredients: 1/3 c. margarine; 3/8 c. light packed brown sugar; 1 egg; 1 1/2 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. ground cinnamon; 1/4 tsp. grated nutmeg; 1/2 tsp. salt (optional); 2/3 c. buttermilk or skim milk, mixed with 2 tsp. vinegar; 1 c. fresh or partially thawed frozen blueberries

11 ingredients

5 steps

Ingredients

1/3 c. margarine
3/8 c. light packed brown sugar
1 egg
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt (optional)
2/3 c. buttermilk or skim milk, mixed with 2 tsp. vinegar
1 c. fresh or partially thawed frozen blueberries

Directions

1

Cream the margarine and sugar until fluffy.
2

Beat in the egg. In another bowl, sift together the flour, powder, soda and spices. Stir into the creamed mixture alternately with the milk, just until mixed.
3

Fold in the blueberries.
4

Fill 12 muffin cups that have been lined with paper (or lightly greased); fill each 2/3 full.
5

Bake at 375° until golden, about 20 minutes.