Blueberry Buckle Cupcakes taste just like the traditional cake but in a bite-sized version. These have fresh blueberries and a cinnamon crumble topping. They are easy to make and much more exciting than a basic blueberry muffin.
If you love blueberries and cupcakes, this recipe is for you. A buckle is usually in cake form but anything can be a cupcake! Everything is from scratch but super easy and super quick to put together. These are a great alternative to a basic blueberry cupcake.
I got the inspiration for this recipe from my trusty, dusty Better Homes and Gardens cookbook. I've had my copy for almost 20 years and I still use it often for ideas or easy, tried, and true recipes. I added a few things to the recipe and adapted it to be in cupcake form. These are like a bite of summer in a cupcake, almost like a blueberry crumble with a dense cake bottom...yum!
These are best served warm and as quickly as you can. Leftovers are delicious the next day with coffee but they don't last more than a few days.
Ingredients Needed for Blueberry Buckle Cupcakes
- all-purpose flour
- baking powder
- salt
- unsalted butter, room temp
- sugar
- egg
- milk
- vanilla extract
- fresh blueberries
- ground cinnamon
- freshly grated nutmeg (or ground nutmeg)
How to Make These Cupcakes
- Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
- In a mixing bowl combine the flour, baking powder, and salt and set aside. In another mixing bowl, beat butter and sugar until creamy. Add the egg and continue to beat until fluffy. Stir the vanilla into the milk in a separate bowl or container.
- Add half of the flour mixture to the butter mixture and stir in. Add half of the milk with vanilla and mix in. Repeat until everything has combined and smooth. Spoon mixture into the liners. Sprinkle the blueberries on top of the batter.
- Add all of the topping ingredients to a bowl and cut in the butter with a pastry cutter or fork until you have a nice crumble. Add the crumble to the top of each cupcake and bake in the oven for about 30 minutes until the top is just getting golden brown and a toothpick comes out clean.
More Cupcake Recipes to Check Out
- Easy Lemon Curd Filled Cupcakes
- Lemon Lavender Cupcakes
- Candied Ginger Cupcakes with Cream Cheese Frosting
- Candy Cane Cupcakes
Blueberry Buckle Cupcakes
Equipment
- cookie/ice cream scoop
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp (1 stick)
- ¾ cup sugar
- 1 large egg
- ½ cup milk
- ½ teaspoon vanilla extract
Crumble Topping
- 2 cups blueberries (fresh or frozen)
- ½ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 4 tablespoons unsalted butter, cold
Instructions
Cake Batter
- Preheat the oven to 350°F and prepare a cupcake pan with liners. In a mixing bowl combine flour, baking powder, and salt and set aside.
- In another mixing bowl or in the bowl of a stand mixer, beat the butter and sugar until creamy, about 4-5 minutes. Add the egg and continue to beat until fluffy. Add the vanilla to the milk in a separate bowl or measuring cup and stir together.
- Add half of the flour mixture to the butter mixture and stir in. Add half of the milk with vanilla and mix in. Repeat until everything is combined and smooth.
- Spoon the mixture into the liners. The batter is VERY sticky and thick so this is a little tricky. I used a cookie scoop and then patted down the batter with a spoon.
- Sprinkle the blueberries on top of the sticky batter.
Crumble Topping
- Add the topping ingredients to a bowl and cut in the butter with a pastry cutter or fork until you have a nice crumble. Add the crumble to the top of each cupcake. Bake for about 30 minutes until the top is just getting golden brown and a toothpick comes out clean. Carefully remove the cupcakes from the pan and allow them to cool on a rack for 10 minutes before serving. Enjoy!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make These Blueberry Buckle Cupcakes?
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Cindy Mom the Lunch Lady says
Omg yes! The only thing better than blueberry muffins are blueberry muffins with streusel on top!! These are fantastic!
Emily says
I totally agree!!! Enjoy!
Colette says
I love that you add the fresh blueberries separately towards the end of making the cupcakes so they will not break and will retain their natural taste and shapes. These taste so good, and it’s so simple!
Emily says
I'm so glad you liked them, Colette!
Marita says
Hmm.. I love blueberries and had many blueberry muffins but this one looks extra delicious.
Thanks for sharing x
Emily says
I agree blueberries are the best! And these buckle cupcakes have a few extra ingredients that make them extra special.
Gina says
These look amazing and they are made with simple ingredients. YUM!
Emily says
Simple is best, enjoy!
Bobbie says
These look amazing like a muffin/ cupcake! Love fresh blueberries!
Emily says
Thanks, Bobbie! They are kind of like a muffin and a cake all in one! LOL
Akshita says
This looks delicious! I usually make mine without eggs 🙂
Emily says
Oh perfect, it's so easy to sub out eggs, I'm glad you still get to enjoy this treat!
Nora says
I love blueberry cupcakes! Have to try your recipe as soon as possible!
Emily says
I ❤️ them too! Enjoy!