Blueberry Cupcakes!

If those two words don't spark joy in you, I'm not sure what will. These blueberry cupcakes with maple frosting were the perfect thing to satisfy my sweet craving. Biting into the first one was like biting into the perfect blueberry pancake slathered in maple syrup, but in cupcake form- so infinitely better! 

                          CUPCAKES                                                  ICING      
                          1 1/2 cups whole wheat pastry flour                1 stick butter                                                          

                          3/4 cup sugar                                                   3 cups confectioner's sugar
                          1/4 tsp baking soda                                          1/4 cup milk
                          1 1/2 tsp baking powder                                  4 T maple syrup
                          1/4 tsp salt
                          1/2 stick melted butter
                          1 egg
                          3/4 cup buttermilk
                          1/4 cup milk
                          1 cup blueberries
                          chocolate chips (optional)

CUPCAKES 

Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl mix melted butter (make sure the butter stays melted) and egg. Add buttermilk and milk and mix thoroughly. Next add the milk mixture to the flour mixture and mix until blended. Then fold blueberries into the batter. If you want that extra chocolate sweet kick, add as much chocolate as you desire, but be careful I love chocolate as much as the next girl but too much in these cupcakes can be sweet/rich overload. Bake these beauties at 350 for 20 minutes or until you can stick a toothpick into the cupcake and it comes out clean. 

ICING

Combine melted butter and confectioner's sugar in a bowl. Next add milk and syrup. Lastly, beat the mixture thoroughly until smooth. Sample as necessary. 

ENJOY! 

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