Blueberry Buckle Cupcakes
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. Yes, I could google it, but there is something about that cookbook that I love. 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!
Blueberry Buckle Cupcakes
- 2 cups all-purpose flour
- 2½ tsp baking powder
- ¼ tsp salt
- 1 stick unsalted butter, room temp
- ¾ cup sugar
- 1 large egg
- ½ cup milk
- ½ tsp vanilla extract
- 2 cups blueberries (fresh or frozen)
- ½ cup all-purpose flour
- ½ cup sugar
- 1 tsp ground cinnamon
- freshly grated nutmeg (or ¼ tsp ground nutmeg)
- ½ stick unsalted butter, cold
- Preheat oven to 350° and line your cupcake pan. I use silicone whenever I can because it's amazing.
- In a mixing bowl combine flour, baking powder and salt and set aside.
- In another mixing bowl, beat butter and sugar until creamy. Add your egg and continue to beat until fluffy.
- Add vanilla to milk. Add flour mixture and milk mixture alternately and beat until mixed in and smooth.
- Spoon mixture into liners. The batter is VERY sticky and thick so this is tricky. I used my cookie scoop and then patted down the batter with a spoon.
- Sprinkle blueberries on top of the sticky batter, the more the better!
- Add the topping ingredients to a bowl and cut in butter with a pastry cutter or fork until you have a nice crumble. (For tips on easy butter incorporation, see my post HERE). How do I grate fresh nutmeg, you ask? You can use a microplane zester/grater OR you can get one of these crazy little gadgets…a nutmeg grater. Yes, it's a thing and something everyone needs in their kitchen. Great for baking, apple cider, hot toddies, etc. etc.
- Add crumble to the top of each cupcake and bake in the oven for about 30 minutes until the top is just getting golden brown.
Here’s what they look like when they are done. Warm, sweet blueberries, a slightly crunchy top and a dense cake bottom. 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.
Check out some more of my Cupcake Recipes below:
- Easy Lemon Curd Filled Cupcakes
- Lemon Lavender Cupcakes
- Strawberry Cheesecake Cupcakes
- Daiquiri Cupcakes
Love this recipe? Share the love on Pinterest or Instagram and if you make this recipe, tag me @emilyfabulous_blog and let me see your creation! Don’t forget to sign up for my email list to receive even more amazing recipes and blog updates.