By Stefani Pollack

Each bite of these blueberry cupcakes brings you another burst of flavor.  Sure, there are the juicy blueberries that pop in your mouth, but there are also oats from your favorite granola, dark chocolate chunks, and a hint of maple in the cake itself.  Frost the cupcakes with a simple fresh whipped cream (recipe below) or your favorite buttercream recipe.  Blueberry muffins will never again seem good enough. 

Yield: 12 cupcakes

Ingredients

1 2/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
2 large eggs
½ cup sugar
¼ cup maple syrup
¼ cup unsalted butter, room temperature
¼ cup apple butter
½ cup milk
6 oz blueberries
1 cup granola (any variety)
1 cup dark chocolate chunks or chips

Directions

Preheat oven to 350 F.
Mix the flour, baking powder, and baking soda in a small bowl and set aside.
In a large bowl, mix the eggs and sugar until light and creamy.
Mix in the maple syrup, butter, and apple butter.
Mix in the dry ingredients until just integrated.
Mix in the milk until smooth.
Fold in the blueberries, granola, and chocolate chunks.
Divide batter evenly between twelve cupcake liners.
Bake for twenty-five minutes or until the tops bounce back when lightly touched.

Whipped Cream Frosting Ingredients

1 cup heavy whipping cream
1/3 cup sugar
Blueberries for garnish (optional)

Whipped Cream Frosting Directions

Whip heavy whipping cream and sugar until light and fluffy.
Optionally decorate with a fresh blueberry.

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