In a large mixing bowl, whisk together the butter and sugar until light and fluffy. This step is crucial for creating a tender crumb in the cupcakes. Add the eggs, vanilla extract, and milk one at a time, mixing well after each addition. The wet ingredients should be fully incorporated and smooth before moving on.

Gradually add your dry ingredients (flour, baking powder, and salt) to the wet mixture. I recommend adding them in thirds, mixing gently after each addition. You want to avoid overmixing at this point, as it can lead to dense cupcakes. Mix just until the flour disappears into the batter.

Now for the star of the show—blueberries! Gently fold in the fresh or frozen blueberries by hand using a spatula. If you’re using frozen blueberries, don’t thaw them first, as this helps to prevent the color from bleeding into the batter.

The batter should be thick but scoopable. If it seems too thick, add a tablespoon of milk at a time until you reach the desired consistency. A thicker batter helps your cupcakes rise evenly, giving them that perfect, soft texture.

Pro Tip: For extra flavor and a pop of color, you can add a tablespoon of lemon zest to the batter. The fresh citrus will brighten the flavor of your blueberry cupcakes and add an aromatic twist!

Once your batter is ready, you’re all set to move on to the next step—filling the cupcake liners. Keep the batter as light and airy as possible, and avoid overmixing to ensure the cupcakes rise perfectly in the oven.

Spoon the batter into lined cupcake pans, filling each liner about 2/3 full. This allows room for the cupcakes to rise and bake evenly. Be sure not to overfill the liners to avoid spillage.

Pro Tip: Use an ice cream scoop for evenly sized cupcakes—this helps with consistent baking times.

Preheat your oven to 350°F (175°C). Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Tip: Watch carefully to avoid overbaking! Every oven is different, so check a few minutes earlier if you have a particularly hot oven.

Allow the cupcakes to cool in the muffin tin for approximately 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This step is essential for preventing sogginess, as the cupcakes need to cool before frosting.

Tip: Once cooled, you can frost your cupcakes with a cream cheese frosting, or keep them simple with a dusting of powdered sugar for a lighter treat.