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Lemon Blueberry Cupcakes Recipe

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This lemon blueberry cupcakes recipe combines tart lemons and sweet blueberries for a delicious treat. Featuring fresh ingredients like lemon zest and juicy blueberries, these cupcakes are easy to make and perfect for any occasion. Make these light and fluffy cupcakes today!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • ½ cup milk
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time, then add vanilla, lemon zest, and lemon juice.
  • Gradually add dry ingredients, alternating with milk, mixing until just combined.
  • Fold in blueberries gently.
  • Divide batter evenly into the muffin tin and bake for 18-22 minutes, until a toothpick inserted comes out clean.
  • Let cool completely before frosting or serving.

Notes

  • You can substitute frozen blueberries, but toss them in flour to prevent sinking.
  • Add lemon frosting for an extra zing!

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