Blueberry Buckle Cupcakes
Bursting with tiny, intensely flavored wild Maine blueberries, these cupcakes capture the essence of a classic Down East buckle. Tender cake studded with berries and crowned with a buttery, cinnamon-sugar streusel topping.
Equipment Needed
Instructions
Make the streusel first: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate while you make the batter.
Preheat and prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and lemon zest.
Alternate wet and dry: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in blueberries: Toss the blueberries with 1 tablespoon flour (this prevents sinking). Gently fold them into the batter using a spatula, being careful not to crush them.
Fill and top: Divide batter evenly among prepared cups, filling each about 2/3 full. Generously top each with the cold streusel mixture, pressing lightly so it adheres.
Bake: Bake for 22-26 minutes, until the streusel is golden brown and a toothpick inserted in the center comes out clean (avoiding the berries). The tops should be puffed and the edges slightly pulling away from the liner.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. These are best served warm!
Optional glaze: If using, whisk together powdered sugar, lemon juice, and zest. Drizzle over warm cupcakes for extra sweetness and tang.
💡 Pro Tips & Variations
- Use wild Maine blueberries: Wild blueberries are smaller, more intensely flavored, and higher in antioxidants than cultivated berries. They're essential for authentic Maine flavor. Find them frozen in most grocery stores.
- Don't substitute regular blueberries: Cultivated blueberries are too large and watery. If you must substitute, use half the amount and quarter them.
- Higher baking temperature: The 375°F temperature helps the streusel get crispy while keeping the inside moist.
- Serve warm: These are best within a few hours of baking, served warm with a scoop of vanilla ice cream for true buckle style.
- Add oats to streusel: Replace 2 tablespoons flour with old-fashioned oats for extra texture and a heartier topping.
- Storage: Store at room temperature for 2 days. Reheat briefly in a 300°F oven to re-crisp the streusel.