Description
These Lemon Blueberry Cupcakes combine the zesty freshness of lemons with juicy blueberries to create a moist, flavorful treat perfect for any occasion. With a tender crumb and a hint of citrus, these cupcakes are easy to make and deliciously satisfying.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup fresh lemon juice (about 2 lemons)
Additional Ingredients
- 1 cup fresh blueberries (or frozen)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure a uniform batter.
- Cream Butter and Sugar: In another bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to incorporate them properly into the batter.
- Incorporate Vanilla and Lemon: Stir in vanilla extract, lemon zest, and fresh lemon juice until the mixture is smooth and fragrant, contributing bright citrus flavor.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined, careful not to overmix to maintain cupcake tenderness.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, taking care not to break them, preserving their shape and preventing color bleed.
- Fill Cupcake Liners: Spoon the batter into cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for best texture.
- Dust with Powdered Sugar: Once cooled, optionally dust the cupcakes with powdered sugar for a decorative and sweet finish.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter discoloration.
- Fill cupcake liners about two-thirds full to avoid overflow while baking.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Optional: add a lemon glaze or frosting for extra sweetness and presentation.
- Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry cupcakes, easy cupcake recipe, citrus cupcakes, moist cupcakes, homemade cupcakes, dessert
