Blueberry Muffincakes

Celebrate the flavors of blueberry muffins with the frosting and charm of cupcakes using this distinctly unique recipe. Best of all, the cake and frosting can be made dairy-free while remaining oh-so-moist and delicious. Whether you're using fresh blueberries in season or frozen berries in the dead of winter, these muffincakes will bring a touch of sunshine to your kitchen table.

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Ingredients

Cake

2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup Country Crock Unsalted Plant Butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Country Crock® Plant Cream
1 1/2 cup blueberries

Frosting

1 cup Country Crock Unsalted Plant Butter, softened
3-4 Cups powdered sugar
2 teaspoon vanilla extract
2-3 tablespoon Country Crock® Plant Cream

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the softened Country Crock Unsalted Plant Butter and sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the flour mixture to the wet ingredients, alternating with the Country Crock Plant Cream, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Gently fold in the blueberries using a spatula, being careful not to crush them.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, make the frosting. In a large mixing bowl, beat the softened Country Crock Unsalted Plant Butter until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition until smooth and fluffy. Add the vanilla extract and pinch of salt. Mix until well combined.
If the frosting is too thick, gradually add Country Crock Plant Cream, 1 tablespoon at a time, until you reach your desired consistency. If it's too thin, add more powdered sugar.
Beat the frosting on medium-high speed for 2-3 minutes until light and airy.