Blueberry Cupcakes

Name: Blueberry Cupcakes
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Ingredients: 1 cup fresh or frozen blueberries; 1/2 cup granulated sugar; 1 pinch kosher salt; 1 1/4 cups multipurpose gluten free flour ((I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)); 2 tablespoons cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 4 rounded tablespoons cornstarch mixed with 6 tablespoons water; 1/2 cup unsalted butter (or vegan baking stick, room temperature); 1 cup granulated sugar; 1/2 cup sour cream (, full fat); 2 tablespoons vegetable oil; 2 teaspoons pure vanilla extract; 1/2 cup plus 2 tablespoons milk; 1/2 cup fresh blueberries mixed with 1/2 tablespoon flour; 1/2 cup butter (or vegan baking stick, room temperature); 4 cups confectioners’ sugar; 5 tablespoons blueberry syrup; 4 teaspoons water

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These Blueberry Cupcakes are light and fluffy gluten free vanilla cupcakes mixed with fresh blueberries and topped with a creamy pink blueberry frosting! This recipe is simple to follow, takes less than an hour from start to finish and the sunning pink frosting color is all natural! If you love blueberries, this is the sweet treat for you! These beauties are gluten free, nut free, egg free and can be made vegan with a few tweaks!

An unwrapped gluten-free blueberry cupcake sits on a plate with creamy magenta blueberry frosting.

These Blueberry Cupcakes are truly are a gorgeous show stopper while still being super easy to make! Fresh blueberries are folded into the batter and we make a blueberry syrup to get the stunning frosting color! Using fresh or frozen fruit to make the frosting gives it that incredible flavor and color, just like with our Strawberry Filled Cupcakes!

For more blueberry recipes, try my super popular Blueberry Cookies, my Blueberry Fudge Bars, my Blueberry Ice Cream or my Blueberry Cinnamon Rolls.

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Reasons to Love These Blueberry Cupcakes
Ingredient Notes
Substitutions and Variations
How to Make Blueberry Cupcakes
Expert Baking Tips
Recipe FAQs
More Cupcake Recipes You'll Love
📖 Recipe
Blueberry Cupcakes

Reasons to Love These Blueberry Cupcakes

Allergy Friendly- These blueberry cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
Soft & Fluffy- The cupcakes are super soft and delicious.
Easy to Make- The batter mixes up in less than 20 minutes like my Lemon Blueberry Cupcakes!
So Much Blueberry- These cupcakes are mixed with fresh blueberries and are topped with a stunning blueberry buttercream frosting.

Ingredient Notes

Blueberry cupcakes ingredients in separate bowls: Sour cream, gluten free flour, cornstarch water, water, butter, blueberries, milk, baking powder, vanilla, cornstarch, baking soda, vegetable oil, granulated sugar, kosher salt, and confectioners' sugar.

Blueberries- This recipe uses 2 cups of blueberries. One cup folded into the batter and one cup cooked down to make the blueberry syrup. You may use frozen blueberries to make the syrup but do not use frozen for the batter. They will turn your cupcakes a blue green and while still delicious, they do not look pretty at all.
Granulated Sugar- We cook it with the blueberries on the stove to make a lovely syrup for the frosting and use creamed with the butter for the cupcakes themselves.
Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a lighter crumb. More like a cake flour.
Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature. For the frosting, only use room temperature as well. Even softened will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
Vegetable Oil- Adds a little extra moisture into these cupcakes.
Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super light! For vegan, use a dairy-free sour cream.
Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

How to Make these into Vegan Cupcakes

Use a gluten free flour that’s free from dairy.
Make sure the brand of sugar you use is vegan.
Use vegan baking sticks instead of butter.
Only use a non-dairy milk of choice.
Use a vegan sour cream.

Make this Recipe with All Purpose Flour

Use 1 ¼ packed cups of regular flour (210 grams).
Only use ½ cup of milk.

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

The tight magenta swirl of blueberry frosting with blueberry drizzle on the blueberry cupcakes.

How to Make Blueberry Cupcakes

Here are the step by step instructions to make these eggless blueberry cupcakes!

Bursted blueberries heated in a saucepan.

Step 1: Cook the Blueberries, Sugar and Salt

Place the blueberries, sugar and salt together in a saucepan set over medium heat.

Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.

Turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.

Magenta blueberry liquid blended and strained smooth.

Step 2: Blend the Blueberries

Using an immersion blender or a regular blender, carefully blend the hot blueberries until there are no chunks.

Then place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.

Set aside to cool while you make and bake the cupcakes.

Step 3: Whisk Together the Dry Ingredients

In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.

Then whisk in the baking powder, baking soda and remaining kosher salt. Set aside.

Step 4: Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 5: Cream the Butter and Sugar

Beat the butter and the sugar until soft and creamy; about 2 minutes.

Mixing the wet ingredients into the butter.

Step 6: Add in Wet Ingredients Minus the Milk

Slowly beat the cornstarch water mixture into the creamed butter and sugar.

With the mixer still on low speed, mix in the sour cream, vanilla and oil. The mixture will look chunky; that's normal.

Step 7: Add in the Dry Ingredients, then the Milk

Slowly beat in the gluten free flour mixture a little at a time until just combined.

With the mixer on low speed, slowly pour the milk into the batter. Mix until just combined. Scrape down sides and combine.

Folding in whole fresh blueberries into the batter.

Step 8: Fold in the Blueberries

Gently toss the washed and dried blueberries in flour.

Using a spatula, gently fold the blueberries into the batter until just combined.

Filling a lined cupcake tin with the blueberry cupcake batter.

Step 9: Fill the Cupcake Tins

Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 16 cupcakes.

Do not overfill the cupcakes. This will result in them spilling out of the top and not baking evenly inside.

Fresh-baked, golden and risen blueberry cupcake bottoms in the tin.

Step 10: Bake the Cupcakes and Cool

Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.

Let the cupcakes cool almost completely in the pan before trying to remove them.

A spatula with creamy magenta blueberry frosting.

Step 11: Make the Blueberry Frosting

Beat the butter until smooth; about 2 minutes.

Then slowly beat in the confectioners’ sugar, 5 tablespoons blueberry syrup until combined.

Slowly beat in the water a little at a time until you get the desired consistency. You may not need to use all the water.

A piped swirl of blueberry frosting on the blueberry cupcakes.

Step 12: Frost the Cupcakes

Pipe the blueberry buttercream on top of each cooled cupcake or frost with an icing spatula.

Drizzling on blueberry liquid to the top of the blueberry cuopcakes.

Step 13: Drizzle Extra Blueberry Syrup

If desired, drizzle a little extra blueberry syrup on top of each cupcake. Top with a fresh blueberry and enjoy!

Expert Baking Tips

Make the Blueberry Syrup First- Make the syrup prior to making the cupcakes. It needs to cool while you make the cupcakes before adding it into the frosting.
Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split.
Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
Cool the Cupcakes- Make sure the cupcakes have cooled completely prior adding the curd and frosting.
Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time.

Recipe FAQs

Can I make the blueberry cupcakes ahead of time?

You can, but they are freshest the first day. If making them ahead of time, make the night before and store them, already frosted, in an airtight container in the fridge.

If you refrigerate them without frosting them, the cupcakes can form a sticky later on the top.

Can I make the blueberry frosting ahead of time?

Yes! Store the frosting in a bowl covered with plastic wrap in the fridge.

When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.

Do I have to use sour cream in this recipe?

If you want these cupcakes to be super light and fluffy then you must use the sour cream. You can try yogurt instead but I have not tested it and the crumb will not be as light as with the sour cream.

Why is my blueberry frosting a different color than yours?

Since no food coloring is required to get that amazing hue; the color will be different every time.

The color of the frosting will vary depending on what brand of blueberries you use to make the jam, how ripe they are and if you used fresh or frozen.

The color is never 100 percent the same, which makes it so fun.

How do I store these Blueberry Cupcakes?

Storing: Store cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.

Let each cupcake come to room temperature prior to serving.

Freezing: Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.

To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.