Summer fruit is great because the natural sweetness from the ripe fruit tastes so good. I really like blueberries in baked goods. In fact, I tend to order blueberry danish or muffin over any flavor when I at a bakery.  Blueberries are in season right now. Sometimes when I go to my local farmer's market late on Saturday; the blueberries will have already be sold out. If you have a green thumb and room in your backyard, you could grow blueberries at home with containers.

Nutrition-wise blueberries have many health benefits. They are antioxidants. Blueberries can lower cholesterol. They are a great source of vitamin C and they are low glycemic fruit. Blueberries are great for people to eat raw to maintain sugar balance.

Another thing remarkable about blueberries is that their flavor combinations are very cool. Blueberry goes well with mint, lemon, ginger, lavender, and maple.  In fact, blueberry is great for both cocktails and cupcakes. 

 

If you don't to use blueberries right away for baking, then it is good to freeze. Blueberries hold up well when secured in an airtight plastic container. They could be used later for smoothies, compotes, jams and preserves. The blueberry cupcake recipe is adapted from Sweep Tight. I altered the recipe to allow for pure maple syrup to be in the cake batter. These cupcakes are great for weekend brunches with Mimosas or Bellinis.

Ingredients

• 1/2 cup butter, softened
• 2 egg whites, room temperature
• 2 whole eggs, room temperature
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3/4 cup buttermilk
• 1 1/4 cups sugar
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• FROSTING
• 1 cup unsalted butter, softened
• 3 cups  powdered sugar
• 3 Tbsp heavy whipping cream

• Prep Time: 21 minutes
• Cook Time: 20 minutes

• Total Time: 41 minutes
• Yield: 24 cupcakes

Preparation

1. Preheat oven to 350 degrees. Line cupcake tins with paper liners.
2. Whisk flour, baking powder, salt, and baking soda in a medium bowl.
3. In another bowl, beat butter on medium-high for about 30 seconds.
4. Add sugar and vanilla to the butter, beat until well combined.
5. Add egg whites and eggs, one at a time, beating well after each one is added.
6. Alternate the flour and buttermilk mixture, beating on low speed until everything is mixed together.

1. Scoop the batter into the lined cupcake tins until they are 2/3rds full.
2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
3. Remove from oven and allow to cool for 10 minutes.
4. Remove from cupcake tray and place on wire racks allowing to cool completely.
5. Using a small spoon or corer to make a small hole in the center of each cupcake. Don’t make the hole completely through the cupcake bottom.
6. Fill the hole in the cupcake to the top of the cooled cupcakes with the