Blueberry Cupcakes

Sunday was an absolutely beautiful day in Iowa.  The weather was cool and the urge to bake something came over me.  I did it - there were fresh blueberries in my refrigerator just begging to be used so I made blueberry cupcakes.  They were just yummy.

Blueberry Cupcakes

3 cups unbleached all-purpose flour minus 4 tablespoons
4 tablespoons cornstarch
2 cups sugar
1 tablespoon baking powder
1 cup (2 sticks)butter, cut into 1-inch cubes; room temperature
4 large eggs
1 cup milk
2 teaspoons pure vanilla extract
1 ½ cups fresh blueberries plus
2 tablespoons flour

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside. In the bowl combine flours, cornstarch, sugar, and baking powder; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not overbeat.
3. In a medium bowl, gently toss the blueberries with 2 tablespoons of flour, the carefully fold the blueberries in the batter. 4. Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a toothpick inserted in the center comes out clean, 18 to 22 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

 I added a little butter cream frosting to each one when they were cooled.