Blueberry muffins are basically perfect. They are delicious, filling, and definitely the most fattening (or close) breakfast option out there – which is exactly why I don’t eat them. So when I stumbled upon this blueberry cupcake recipe, I knew I had to try it. After all, cupcakes are for dessert, not breakfast. Am I right or am I right?

I made a couple changes to the recipe as I was cooking (this current recipe is a lemon blueberry cupcake flavor, I eliminated the lemon) they turned out pretty awesome! Take a look.

Ingredients for cupcakes:
– 1 cup or two big handfuls of blueberries
-2 large eggs
-1 tsp vanilla extract
-3/4 cup butter (melted)
-1 1/2 cup sugar
-2 2/3 cup self-rising flour. (I did not have this, so I made it by combining the flour with 1 tsp baking powder and a pinch of salt)
-3/4 cup milk

Ingredients for frosting:
-3 egg whites
-2/3 cup fine sugar
-1 cup butter
-1 1/2 tsp vanilla extract

To make the CUPCAKES:
1. Preheat the oven to 350 degrees and grease the cupcake pans well if you choose not to use cupcake holders.
2. Beat the butter and sugar in a medium-size bowl until the mixture has white tips.
3. Add the two eggs to the mixture, and beat well.
4. Alternate adding the flour and milk into the mixture. Make sure to end with the flour.
5. Stir in the vanilla and blueberries. Then scoop out the mixture into the cupcake pans until each cup is about 3/4 full.
6. Bake for 20 minutes, or until golden brown. Take out of the oven, and set aside on a cool surface.

To make the FROSTING:
1. Bright a pot of water to a boil, then place a heatproof bowl over it. Combine the egg whites and sugar in the heatproof bowl and mix until the sugar dissolves.
2. Take the bowl off the boiling pot, and beat the mixture until the egg whites turn shiny white.
3. With the beater on a low-speed, add the butter gradually. Then add the vanilla.
4. Place aside for at least 20 minutes to thicken.
5. Frost and Enjoy!