One Bowl Blueberry Cupcakes

READY IN: 25mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
  • In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
  • Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
  • Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups.
  • If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
  • Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.
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