Blueberry Cupcakes

This is a delicious muffin or cupcake recipe. Once again, Martha was the genius behind it. She recommended pairing the cupcake with whipped cream and berries, but I prefer using a cream cheese frosting. I'm sure either option is equally heaven.

You will need: 

• 1 1/2 cups all purpose flour
• 1 1/2 cups cake flour, sifted
• 1 TBS baking powder
• 1/2 tsp salt
• 1 cup unsalted butter room temperature
• 1 3/4 cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/4 cups milk, room temperature
• 2 cups fresh blueberries plus more for garnish (I choose to do a little more than 2 cups in the batter)

What you'll do:

1. Preheat oven to 350. Whisk flours, baking powder, and salt.
2. In a separate bowl, cream butter and sugar until well blended. Add eggs, one at a time, beating until each is mixed in well. 
3. Beat in vanilla.
4. Reduce mixer to low and add flour mixture in three batches, alternating with two additions of milk and beating to combined after each.
5. Fold in blueberries by hand.
6. Fill each paper muffin liner 3/4 full and bake 25 minutes for standard size and 12-15 minutes for mini.

*My mother-in-law took Graham to a West Virginia blueberry farm to pick the berries I used in this batch. They were so sweet!