3/4 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/3 cup milk
1/4 cup blueberries
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, at room temperature
3 sprigs peppermint leaves, lightly crushed
blueberry vanilla bean frosting
Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and mix thoroughly. Add flour, baking powder and salt to the butter mixture. Mash the blueberries in a small bowl with a potato masher until pretty well squished. Strain the milk into to the bowl and mix it with the blueberries. Add the mixture the rest of the batter and mix until well combined and fluffy looking. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with blueberry vanilla bean frosting.
I don’t know if I have had blueberries and mint together before but they grow side by side in my yard so I thought I’d give it a shot. It turns out it is a pretty tasty combination. The mint isn’t overpowering, it just adds a cooling note to the sweet fruity cupcakes. They are light and fresh tasting, perfect for a summer cupcake.