I can't believe I'm saying this but I really prefer these without frosting because the actual cake base is so flavorful. The buttermilk adds a little tanginess and the (in season) blueberries are juicy and sweet. If you do want to frost these, after all these are cupcakes and what's a cupcake without frosting? (practically a muffin.) , consider a lemon glaze or a lemon cream cheese frosting.
I like to smash the blueberries instead of leaving them whole, they float in the batter instead of sinking. Just put them in a bowl and smash them with a spoon, fork or masher.
Makes 24 standard cupcakes
Blueberry Buttermilk Cupcakes
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 stick butter, very soft or melted
1 cup sugar
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon white vinegar
1 pint blueberries, lightly smashed
Heat oven to 350 degrees. Prep cupcake tin with papers or oil. Set aside.
In a bowl whisk flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, mix butter, sugar and vanilla. Add eggs. Mix until pale yellow. Add flour mix and buttermilk. Add vinegar and fold in blueberries.
Spoon into prepared cups, filling 2/3 full. Bake 20 minutes or until they test clean. Carefully, remove from tin, cool completely before frosting.