Lemon Blueberry Cupcakes Recipe

These lemon blueberry cupcakes are light, fluffy, and filled with fresh berries. I love how the bright lemon flavor pairs perfectly with the sweetness of juicy blueberries, creating a refreshing dessert that feels just right for any season. Topped with a simple lemon glaze or cream cheese frosting, they’re always a hit.

Why You’ll Love This Recipe

I like this recipe because the combination of lemon and blueberries makes the cupcakes taste fresh and fruity without being too sweet. The cupcakes are moist, soft, and tender, with little bursts of blueberry in every bite. I enjoy how easy they are to make, and they’re perfect for parties, picnics, or simply when I want a little treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• unsalted butter, softened

• granulated sugar

• eggs

• lemon zest

• lemon juice

• milk

• fresh or frozen blueberries

• optional: cream cheese frosting or lemon glaze for topping

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a muffin tin with cupcake liners.

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

3. In another bowl, I cream the butter and sugar until light and fluffy, then I beat in the eggs one at a time.

4. I stir in the lemon zest and juice.

5. I alternate adding the dry ingredients and milk into the batter, mixing gently until combined.

6. I fold in the blueberries carefully so they don’t burst.

7. I divide the batter evenly among the liners, filling about two-thirds full.

8. I bake for 18–22 minutes, or until a toothpick comes out clean.

9. Once cooled, I like to top the cupcakes with cream cheese frosting or a drizzle of lemon glaze.

Servings and timing

This recipe makes about 12 standard-sized cupcakes. The preparation takes me around 15 minutes, and the baking time is about 20 minutes. Cooling and frosting usually add another 20 minutes.

Variations

I sometimes use raspberries instead of blueberries for a tangier flavor. When I want a lighter version, I skip the frosting and just dust the tops with powdered sugar. If I’m in the mood for more citrus, I add an extra tablespoon of lemon juice to make the flavor stronger.

storage/reheating

I keep the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for about 5 days. If I need them to last longer, I freeze them without frosting for up to 2 months. To reheat, I let them come to room temperature or warm them slightly in the microwave before frosting or serving.

FAQs

Can I use frozen blueberries for these cupcakes?

Yes, I often use frozen blueberries, but I make sure not to thaw them before mixing to avoid extra liquid in the batter.

How do I keep blueberries from sinking to the bottom?

I like to toss the blueberries in a little flour before folding them into the batter, which helps keep them evenly distributed.

Can I make these cupcakes gluten-free?

Yes, I replace the all-purpose flour with a good gluten-free flour blend, and the results are just as delicious.

Do these cupcakes need to be refrigerated?

If I frost them with cream cheese frosting, I keep them refrigerated. Without frosting, I usually leave them at room temperature for a couple of days.

Can I double this recipe?

Yes, I often double the recipe when baking for gatherings, and it works perfectly as long as I divide the batter evenly among the pans.

Conclusion

These lemon blueberry cupcakes are one of my favorite easy desserts because they’re light, fruity, and full of fresh flavors. I like how versatile they are, whether I make them with a glaze, frosting, or just plain. Whenever I bake a batch, they disappear quickly, and I always come back to this recipe for a sweet, refreshing treat.