A while back I asked on Facebook for requests of treats to make for my blog and baking videos.  The blueberry cupcakes suggestion caught my eye.  It is also the subject of my latest baking video on YouTube. 

 Blueberries always remind me of my grandma (my mom’s mom).  When I was little, my mom, gram, Aunt Nancy and i would go blueberry picking and then bake muffins and pies with them.  I just remember that being so much fun.

My grandma is just amazing person.   91, so sharp and she loves the Buffalo Bills.  She asked me last week if I heard anything about the team’s plans for Tyrod Taylor.  (I hadn’t). She knew the deadline for the team to decide is March 11 (I didn’t).  It reminded me of the time about 6 or 7 years ago when she was talking to me about the Bills 3rd  string quarterback being injured at training camp.  I didn’t even know who their 3rd string qb was!  She is also one of the kindest, sweetest souls I have ever met.  

This recipe  calls for buttermilk, but it you don’t have it, combine 1/2 cup milk wit 1/2 tsp lemon juice or white vinegar and let it sit for 5 minutes before using.

Ingredients – 1  yellow cake mix (or you can use white cake mix),  1/3 cup oil,  3 eggs, 1/2 cup buttermilk, 3/4 cup blueberry greek yogurt (you could sub in plain or vanilla greek yogurt or sour cream if you want), 2 cups blueberries (I used a 12 oz bag, frozen)

Preheat oven to 400.  Place baking cup liners in muffon tins.  Combine eggs, oil, buttermilk and yogurt.  Blend in cake mix.  Fold in blueberries. 

Fill muffin cup liners 2/3 full.  Bake 5 minutes at 400. Then, without opening oven door, reduce heat to 350 and bake another 7 to 10 minutes until an inserted toothpick comes out basically clean.  (Using two different temps makes for puffy top or domed cupcakes). 

Let oven heat back up to 400 before putting in subsequent batches of cupcakes. Bake  minutes, reducing heat to 350, oven door closed, for 7 to 10 minutes.  

If you don’t want puffy top cupcakes, and prefer flat tops, then just bake them at 350 for 15 to 18 minutes. (Toothpick comes out basically clean)

Let cool completely.  Frost  with your favorite  frosting. Store in covered container.