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Recipe 9c08b40dce

Lemon Blueberry Cupcakes

These easy Lemon Blueberry Cupcakes are tart, sweet, and forgiving—perfect for any occasion, made with simple pantry staples and fresh blueberries.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 200 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour The structure. Don’t overmeasure; spoon into your cup and level with a knife.
  • 1.5 teaspoons baking powder For lift. Fresh baking powder is non-negotiable; old stuff = flat cupcakes.
  • 0.5 teaspoon baking soda Tiny nudge to tenderness.
  • 0.25 teaspoon salt Balances the sweetness and brightens flavors.

Wet Ingredients

  • 0.5 cup unsalted butter, softened Fat = flavor and tenderness. Use unsalted to control sodium.
  • 0.75 cup granulated sugar For sweetness and that lovely crust on top.
  • 2 large eggs Emulsify and add structure. Use room temperature for better mixing.
  • 1 teaspoon vanilla extract Background warmth. Use pure if budget allows.
  • 1 tablespoon lemon zest THE lemon punch. Use zest for concentrated flavor.
  • 2 tablespoons fresh lemon juice Fresh is essential; bottled is a compromise.
  • 0.5 cup whole milk For moisture and richness. Can swap for buttermilk.

Fruits

  • 1 cup fresh blueberries Use fresh if you can. Frozen will work but may bleed.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

Mixing

  • In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and fresh lemon juice until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with dry ingredients. Mix just until combined.
  • Gently fold in fresh blueberries, being careful not to crush them.

Baking

  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 of the way full.
  • Bake for 18–22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.

Cooling

  • Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated and will keep for 3–4 days. Use leftover blueberries for a quick compote for pancakes.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g
Keyword blueberry, Cupcakes, Easy Baking, Family-Friendly, Lemon
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