Blueberry Muffin Cupcakes

These have long been an often requested treat, especially when fresh blueberries are in season. They have a lighter and fluffier texture compared to most muffins, but all the delicious blueberry flavor. I've made them with as little as 1 cup of blueberries and with as many as 2 cups, and they have always been delicious.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups all-purpose flour (separated)
• 1⁄2 cup  Crisco
• 1  cup sugar
• 3  eggs
• 1⁄2 cup milk
• 1 -2  cup blueberries
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon vanilla

• Optional

•  2 tablespoons confectioner's sugar to coat blueberries

Directions

1. Preheat oven to 375 degrees.
2. Rinse and dry blueberries, and lightly coat with 1 Tablespoon of the pre-measured flour, to keep berries from sinking to bottom of cupcakes (or coat lightly with confectioner's powdered sugar, instead, to sweeten the berries, if preferred.).
3. With a mixer in a large bowl: cream together the Crisco and Sugar.
4. Add Eggs and mix well.
5. In a separate bowl: sift together Flour, Baking Powder, and salt.
6. Mix vanilla into the milk.
7. Gradually add dry ingredients to egg mixture, alternating with milk and vanilla mixture, until well blended, and stir in blueberries.
8. Fill greased or lined muffin cups 3/4 full, and sprinkle tops of batter lightly with granulated sugar, if desired.
9. Bake for 15-20 minutes, or until cupcakes are lightly browned and spring back when touched, or a toothpick inserted comes out clean.
10. Note: You can crush some of the blueberries before adding to the batter, if you would prefer cupcakes with a blueberry color-tint.