𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐏𝐢𝐞 𝐂𝐮𝐩𝐜𝐚𝐤𝐞𝐬

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined. Gently fold in the blueberries.

5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. For the streusel topping: In a small bowl, combine flour, sugar, butter, and cinnamon. Use a fork or pastry cutter to mix until crumbly. Sprinkle over the cupcake batter.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

8. For the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cupcakes.

9. Enjoy these delicious blueberry pie cupcakes!

Prep Time: 15 minutes | Baking Time: 20-25 minutes | Total Time: Approximately 45 minutes | Servings: 12 cupcakes