The cupcakes, loaded with sweet blueberries, are good enough to eat unfrosted, and can stand in for a delicious breakfast or mid-morning treat. Both the cupcake recipe and the frosting recipe make delicious use of fresh, seasonal produce. This recipe makes 24, but go ahead and make two batches and freeze some for a future date. You may want to keep a bowl close by in the fridge; it makes a great dip for fruit and cookies.
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