Blueberry Muffin with Blueberry Frosting

Sweet and tangy, these muffins make a healthy snack or satisfying breakfast. Use whole wheat pastry flour instead of all purpose flour to increase their nutritional value. Sending muffins to my own event Bake delicious muffin.

Time:30 minutes

Serve: 8 cupcakes

Ingredient:

Cupcakes:

3 tbsp blueberry( pureed and strained)(see note 1)
3/4 cup Whole Wheat Pastry flour(or all purpose flour)
1/2 tsp baking powder
2 tbsp milk
1/2 tsp vanilla extract
1/4 cup softened butter
1/2 cup sugar
1 egg
salt to taste

Method:

1. Preheat the oven to 350 F. Put paper liners in cupcake tins.

2. Sift the flour, baking powder and salt. Set aside.

3. In a small bowl, whisk together the milk, vanilla extract and blueberry puree.

4. Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy. Add the egg and mix on low until combined.

5. Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. 

6. Mix on low, then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

7. Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

Frosting:

1/4 cup soft butter
1/4 cup blueberries(pureed and strained)
1 3/4 cups powdered sugar
1/4 tsp vanilla Extract

Method:

1. Beat the butter, sugar, and vanilla extract in the bowl of a stand mixer. 

2. Add the blueberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.

Note:

1. Puree thawed frozen blueberries in a food processor or blender. Then push through a strainer with spoon. Do this beforehand for ease.

2. Always cool muffin completely before applying frosting.