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.

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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.

blueberry buckle cupcakes before baking

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)
blueberry buckle cupcakes 2

How to Make These Cupcakes

  1. Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. 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.
  3. 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.
  4. 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

blueberry buckle cupcakes

Blueberry Buckle Cupcakes

These Blueberry Buckle Cupcakes are the perfect treat for dessert or breakfast! If you love blueberries and cupcakes, this recipe is for you.
5 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Calories: 299kcal
Author: EmilyFabulous

Equipment

  • mixing bowls
  • hand mixer (or stand mixer)
  • rubber or silicone spatula
  • cookie/ice cream scoop
  • cupcake liners
  • cupcake pan
  • pastry cutter

Ingredients

Cake Batter

  • 2 cups all-purpose flour
  • teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick unsalted butter, room temp
  • 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
  • teaspoon freshly grated nutmeg (or ¼ tsp ground nutmeg)
  • ½ stick 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.
    flour and baking powder mixture
  • 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.
    creamed butter, sugar and eggs for cupcakes
  • 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.
    blueberry buckle batter
  • 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.
    blueberry buckle cupcake batter in liners
  • Sprinkle the blueberries on top of the sticky batter.
    blueberry buckle cupcakes before baking (1)

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!
    blueberry buckle cupcakes before baking

Nutrition

Serving: 1cupcake | Calories: 299kcal | Carbohydrates: 45g | Protein: 3.7g | Fat: 12g | Saturated Fat: 8.3g | Cholesterol: 46mg | Sodium: 62mg | Potassium: 80mg | Fiber: 1.4g | Sugar: 23.8g | Calcium: 30mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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