Blueberry Cupcakes with Honey Buttercream Frosting {recipe}

Blueberries.  I love them.  I love any berries, really.  But I so excited when I see them go on sale that I usually go all out.  I could eat a whole container of them in one sitting if I let myself.  :)  I saw this cupcake recipe floating around on Pinterest (go figure), and knew I just had to make them.  These are probably the best non-chocolate cupcakes I've made.  (nothing can beat chocolate in my book)

I also made some blueberry preserves to drizzle on top, that is completely optional, though (but it's good on toast in the morning, too!).  It adds that extra bite of blueberry to the cupcakes, because can you really have enough?

Blueberry Preserves

• 3 cups blueberries
• 1 1/2 cups sugar

Place sugar and berries in a large pot.  Cook on medium heat for about 30 minutes, smashing some of the blueberries as they cook.  Place into a jar and seal tightly.  Keep in refrigerator.

Clara was a little jealous, I think.  All this baking going on and she couldn't eat any of the sugary goodness.  So I mashed up some blueberries for her.  I think she liked them.  :)

And in all honesty, these cupcakes are even delicious by themselves.. without the frosting!  :)  Using fresh blueberries for these cupcakes is the best, in my opinion.  However, you could certainly use frozen.  If you plan to use fresh, though, place them in the freezer first for a couple hours.  It will keep them from sinking to the bottom of the cupcakes.

Blueberry Cupcakes 

• 3 1/4 cup flour
• 1 1/4 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 6 tbsp butter, melted
• 1/4 cup canola oil
• 2 eggs
• 1 cup buttermilk
• 1 cup milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 cups fresh blueberries, frozen

Honey Buttercream Frosting

• 1 1/2 sticks butter, room temperature
• 1/3 cup honey
• 4-5 cups powdered sugar
• dash of milk

Preheat oven to 300 F.  Line 24 muffin tins with cupcake liners.  Sift together flour, sugar, baking power, salt, and baking soda.

In a separate bowl, whisk together butter and oil.  Add in eggs, then buttermilk, milk, vanilla and almond extracts.  Stir into flour mixture until just combined.  Gently stir in blueberries.

Divide batter evenly among muffin tins.  Bake 15-20 minutes, or until toothpick comes out clean.  Cool completely.  Frost cupcakes.  Drizzle blueberry preserves on top, if you wish.

For frosting, beat together all ingredients until well combined.

Recipe from Epicurious.