One Bowl Blueberry Cupcakes

READY IN: 25minsYIELD: 18 cupcakes


  • 1 14 cupsbutter, melted and cooled
  • 1cupsugar
  • 1 12 cups plain unsweetened yogurt or 1 1/2cupssour cream
  • 1lemon, zest of
  • 2largeeggs, room temperature
  • 1tablespoonbaking powder
  • 12 teaspoonbaking soda
  • 14 teaspoonsalt
  • 3cupsall-purpose flour
  • 1 12 cupsblueberries, freshor 1 1/2cupsfrozen blueberries
  • 6tablespoonsturbinado sugar (optional)

  • 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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