Preparation of Blueberry Cupcakes:

This Blueberry Cupcake is a very special recipe for the combination of flavors it proposes. At home we like this recipe a lot, especially the older ones, because it tastes very good thanks to the combination of sweet flavors and the slightly acidic touch of blueberries.

This recipe combines all the usual sweetness of Cupcakes with the characteristic acidity of blueberries, which makes it a recipe that will appeal to some and not so much to others. If you like blueberries, it will be worth a try, its flavor will surely convince you. We like it a lot and we hope that it is your case too.

The first thing we need is to hydrate the blueberries, for this I put them in a container and cover them with water while preparing the other ingredients. Also put the oven to preheat to 180º (356ºF) before you forget and you have to wait later, as has happened to us more than once. 

Now you have to mix the sugar and butter very well until you get a creamy dough, for this it is better to use an automatic stick mixer or some Thermomix type kitchen robot. Then add the eggs, while continuing to stir, also the milk and vanilla. Mix well again until the dough is smooth and manageable.

We are going to sift the flour together with the yeast, if we have not done it before, and add them to the container where we are making our dough. Mixing the flour takes a little longer, but you have to do it well so that annoying lumps form that spoil the final result. Take the blueberries out of the water, pat them dry, and roll them in flour. Subsequently, the blueberries are added to the mixture that we have prepared, trying to ensure that they are well distributed.