Blueberry Sour Cream Cupcakes



I had my bi-monthly home hemo dialysis clinic appointment earlier this week and decided to bring a little treat for the nurses and doctors.  Blueberry cupcakes are always a popular flavour so I decided to bake one of my favorite recipes.


Blueberry Sour Cream Cupcakes

1 1/4 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 eggs

1 cup white sugar

1/2 cup softened butter

1 1/2 tsp vanilla extract

1/2 cup sour cream

2/3 cup blueberries

zest from one orange


Heat oven to 375 degress.  In a medium bowl cream the butter and sugar together.  Add the eggs, sour cream and vanilla extract, whisk together.

In a separate bowl mix flour, baking powder, baking soda, salt together. Add flour mixture to wet ingredients and mix until combined. Add blueberries and zest and carefully mix until blueberries are evenly distributed. IMG_1588

Fill muffin cups 2/3 full and bake for 25 minutes.

For an extra hint of flavour,  zest an extra orange and mix the zest with white sugar to sprinkle on the cupcakes before baking.





These cupcakes are very moist and blueberries add a nice fresh taste to them.  You could substitute the blueberries with any other berry depending on your favorite flavour. For example you could make a cupcake with raspberries and then swap in lemon zest for the orange zest.  These cupcakes are great for an afternoon snack with a mug of tea.  I know I’ll be having one.


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