Blueberry Hill Cupcakes

I've been in a blueberry mood (thanks to buying 3 flats of berries this summer). When M's birthday approached I decided to try a blueberry cake. I knew she'd be fine with it, she only eats the icing anyway. I used the cake as a base for a cake we decorated. As a cake this seems like a cake. In cupcake form, Curtis says they are more like muffins (which brings to wonder, what is the difference between muffins and cupcakes? I'd say whole wheat flour and lots of added in chunky ingredients. I don't think there is enough extra ingredients or whole wheat flour to make these muffins...) The original recipe, which you can find on Epicurious, has a maple sugar frosting. I used a basic white fluffy icing so I could color and decorate with the icing. You can also make this as a 9 x 13" cake, just bake longer.

The recipe...

Blueberry Hill Cupcakes
from Bon Appetit

3 1/4 c flour (all purpose)
1 1/4 c sugar
1 T baking powder
1/2 t coarse salt
1/4 t baking soda
6 T unsalted butter, melted
1/4 c canola oil
2 large eggs
1 c buttermilk
1 c whole milk
1 t vanilla extract
1 t grated lemon peel
1 1/4 c fresh blueberries, frozen 4 hours (to help them from sinking to the bottom of the cupcakes)

Sift flour and next 4 ingredients into a large bowl. Whisk melted butter and oil in a medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and lemon peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter evenly among two 12-cup muffin pans with paper liners. Bake in preheated 350 degrees oven for about 23 minutes or until a toothpick inserted into center comes out clean. (if baking on two racks in the oven, rotate half way through baking to ensure even baking). Transfer cupcakes to racks and cool completely before icing.