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Blueberry Lemon Cupcakes

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BLUEBERRY LEMON CUPCAKES

Brighten up your day with lemon zest & fresh blueberries in our new Blueberry Lemon Cupcakes. Your choice of cake mix is the base ingredient for this simple recipe.

The citrus-berry blend mixed with The Toasted Oat Blueberry Cobbler Soft Granola will remind you of a sunny summer day!

Blueberry Lemon Cupcakes
lemon-blueberry-cupcake

lemon-blueberry-cupcake

  • Prep Time10 min
  • Cook Time18 min
  • Total Time28 min

INGREDIENTS

CUPCAKES

  • 1/2 cup The Toasted Oat Blueberry Cobbler Soft Granola
  • 1 gluten-free box vanilla cake mix
  • 1/3 cup coconut oil
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 tbsp. lemon zest [Use a vegetable peeler to slice thin strips of lemon rind, removing any white piths.]
  • 1 cup fresh blueberries

FROSTING

  • 1 cup butter, softened
  • 2 tbsp. lemon zest
  • 3 cups powdered sugar
  • 2-4 tbsp. lemon juice, freshly squeezed

INSTRUCTIONS

1

Preheat oven to 400 degrees Fahrenheit. Place liners in cupcake tins & set aside.

2

In a large bowl, mix together cake mix, oil, eggs, buttermilk & 1 tbsp. lemon zest. Stir until combined. Fold in The Toasted Oat Blueberry Cobbler Soft Granola & fresh blueberries.

3

Evenly distribute mix to 12 cupcake liners. Bake for 18 minutes, or until a toothpick comes out clean.

4

Remove from pan and cook completely on a baking rack.

BAKEHOUSE TIP: Carefully flip cupcakes upside down on cooling rack to avoid soggy bottoms.

5

Once cupcakes are nearly completely cooled, mix together softened butter, 2 tbsp. lemon zest, powder sugar & lemon juice. If icing is too thick, add one more tbsp. lemon juice.

6

After cupcakes are completely cooled, ice each cupcake using a decorating tip. Top with fresh blueberries & sprinkle with more The Toasted Oat Blueberry Cobbler Soft Granola.

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