Blueberry Muffin Cupcakes

These Blueberry Muffin Cupcakes are a fun take on the classic blueberry muffin. They are great for breakfast or as a sweet treat at any time because they have a soft crumb and blueberry jam swirled through them.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup blueberry jam
• 1/4 cup powdered sugar for dusting

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt

In a separate bowl, beat the melted butter, eggs, milk, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Gently fold in the fresh blueberries until they are evenly distributed throughout the batter

Scoop the batter into the cupcake liners, filling each about 2/3 full

Using a small spoon, drop a small amount of blueberry jam on top of each cupcake and swirl it into the batter with a toothpick or skewer to create a marbled effect

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, dust the tops of the cupcakes with powdered sugar

Enjoy your delicious Blueberry Muffin Cupcakes!