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Blueberry Cupcakes

This Blueberry Cupcakes recipe contains granulated sugar, granulated sugar, canola oil, cake flour, yukon gold potato and more.
3 Servings - 1 hr -
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Servings:3  | Calories:1024 | Total Fat:26g  | Chol:64mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 3g
15 %
Total Carb 195g
65 %
Fiber 6g
24 %
Sugars 122g
Cholesterol 64mg
21 %
Sodium 1436mg
60 %
Protein 12g
23 %
40% Others combined
20% Granulated sugar
20% Granulated sugar
19% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon coconut extract or vanilla extract
1/2 cup nonfat buttermilk (see Tip)
1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
3/4 cup granulated sugar
3 tablespoons water
1/4 teaspoon cream of tartar
Pinch of salt
2-3 tablespoons blueberry preserves or jam
1/4 teaspoon coconut extract or vanilla extract

Directions : View recipe directions on
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