A Twist on the Old Blueberry Muffin

Here at Hazen's we love blueberries and just can't get enough of them, but we're always on the lookout for recipes that are new and exciting. Believe me we've had enough of the same old blueberry muffins and are looking for something new and fresh to do with our delicious blueberries. I found this recipe for blueberry pancake cupcakes on pinterest. I most certainly recommend visiting www.pinterest.com, it's a collection of images and articles from all over the web. They have some of the most creative recipes I've ever seen. Either way I thought I would bring you this recipe. I haven't been able to try it yet (we've been making big plans at the farm and haven't had much down time), but I figure most of you are just as adventurous as I am in the kitchen. Let me know what you think. Was it as delicious as it looks? Does it need some improvements? Any helpful ideas will be added to the post later.

This recipe and photo comes from www.yourcupofcake.com.

Blueberry Pancake Cupcakes:

1 cup butter, softened

1 ½ cup sugar

3 eggs

2 egg whites

3 1/3 cup flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

½ teaspoon nutmeg

1 cup sour cream

1/3 cup milk

1 tablespoon teaspoon vanilla

1 ½ cups fresh or frozen blueberries

Maple Buttercream:

½ cup butter, softened

8 ounces cream cheese

2 teaspoons Mapleine (maple flavoring)

4 cups powdered sugar

Milk, as needed

Cinnamon sugar and fresh blueberries to decorate

Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.

Directions:

1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.

4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.

6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.

7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.