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Lemon Blueberry Cupcakes Recipe

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These lemon blueberry cupcakes are light, fluffy, and bursting with fresh blueberries and bright lemon flavor. Perfect for any season, they can be topped with a lemon glaze or cream cheese frosting.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • Optional: cream cheese frosting or lemon glaze for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Stir in the lemon zest and lemon juice.
  6. Alternate adding the dry ingredients and milk into the batter, mixing gently until combined.
  7. Fold in the blueberries carefully to avoid bursting them.
  8. Divide the batter evenly among the liners, filling about two-thirds full.
  9. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
  10. Let cool completely before topping with cream cheese frosting or a lemon glaze.

Notes

  • Toss blueberries in a little flour to prevent sinking.
  • Use frozen blueberries straight from the freezer.
  • For a stronger lemon flavor, add more lemon juice.
  • Store in an airtight container at room temperature for 2 days or refrigerate for 5 days.
  • Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Find it online: http://elladishes.com/lemon-blueberry-cupcakes-recipe/