Walnut Cupcakes with Blueberries
Posted by Glen
Baking Soda, Vanilla Extract, Fresh Blueberries, Baking Powder, Sugar, Salt, Walnuts, Vegetable Oil, Buttermilk, All-Purpose Flour
Make up to 6 Cupcakes In Just Minutes with a Non-Stick Cooking Surface for Easy Cleanup
Make up to 6 Cupcakes In Just Minutes with a Non-Stick Cooking Surface for Easy Cleanup
Walnut Cupcakes with Blueberries Recipe
These Walnut Cupcakes with Blueberries combine nutty and fruity flavors in a delicious way. The addition of chopped walnuts and blueberries to the batter gives the cupcakes a nice texture and crunch. These are ideal as a teatime snack or as a dessert for any occasion.
Ingredients
- 1/2 tsp baking soda
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 cup all-purpose flour
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin pan with paper liners.
- In a medium mixing bowl, combine the flour, baking powder, baking soda and salt.
- In a large mixing bowl, combine sugar and vegetable oil.
- Beat in the egg and vanilla extract until smooth.
- Alternate between adding the flour mixture and the buttermilk until the batter is smooth.
- Fold in the blueberries and walnuts.
- Fill each muffin cup approximately 3/4 full with batter.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
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