Lemon Blueberry Cupcakes Recipe

Fluffy Lemon Blueberry Cupcakes Recipe: Sweet Sunshine Treats

Sweet, tender cupcakes studded with lemon blueberry bursts promise a delightful treat for any occasion.

Zesty citrus notes dance alongside plump, juicy berries in this irresistible dessert.

The vibrant flavors blend seamlessly, creating a perfect balance of tartness and sweetness.

Each bite delivers a moist, delicate crumb that melts in your mouth.

Delicate blueberries peek through the soft, golden cake like little jewels of flavor.

These cupcakes shine with a light, bright glaze that adds a final touch of elegance.

Lemon Blueberry Cupcakes, Freshly Baked Bliss

  • Burst with Fruity Freshness: Lemon and blueberries create a vibrant, tangy-sweet flavor combination that dances on your taste buds, making these cupcakes a delightful treat for any fruit lover.
  • Super Simple Baking: Straightforward mixing technique and basic ingredients mean even novice bakers can whip up these gorgeous cupcakes without stress or complicated steps.
  • Perfect Party Pleaser: Versatile enough for casual gatherings, brunch celebrations, or summer potlucks, these cupcakes are guaranteed to impress guests with their beautiful color and irresistible taste.
  • Quick Crowd-Pleaser: Minimal preparation time and easy-to-find ingredients make these cupcakes a go-to dessert when you want something delicious without spending hours in the kitchen.

Ingredients for Lemon Blueberry Cupcakes

Cake Base Ingredients:
  • All-Purpose Flour: A primary ingredient that provides structure and texture to the cupcakes.
  • Granulated Sugar: Sweetens the cupcakes and helps create a tender crumb.
  • Butter: Adds richness and helps create a soft, moist cake texture.
  • Eggs: Bind the ingredients together and provide structure to the cupcake.
Liquid Ingredients:
  • Buttermilk, Lemon Juice: Adds moisture and tangy flavor to the cupcake batter.
Flavor Enhancers:
  • Lemon Zest: Provides a bright, citrusy aroma and flavor to the cupcakes.
  • Blueberries: Adds natural sweetness and bursts of fruity flavor throughout the cupcakes.
Leavening and Seasoning Ingredients:
  • Baking Powder, Baking Soda: Help the cupcakes rise and become light and fluffy.
  • Salt: Enhances the overall flavor of the cupcake batter.

Instructions for Bursting-Blueberry Cupcakes

Step 1: Prepare Baking Space

Get your oven warmed up to 350°F.

Line a cupcake tray with pretty paper liners, creating the perfect home for your upcoming sweet treats.

Step 2: Mix Dry Ingredients

Grab a mixing bowl and whisk together:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt

Blend these ingredients until they’re perfectly combined and free of any lumps.

Step 3: Create Creamy Base

In a separate large bowl, beat butter and sugar together until the mixture becomes light, fluffy, and looks like clouds.

Add eggs one at a time, mixing thoroughly after each addition to create a smooth, rich foundation.

Step 4: Add Citrus Zest

Sprinkle in fresh lemon zest and squeeze in lemon juice.

This will give your cupcakes a bright, tangy personality that dances on the taste buds.

Step 5: Combine Wet and Dry Ingredients

Slowly incorporate the dry ingredient mixture into the wet ingredients.

Pour in buttermilk alternately, mixing gently.

The goal is a smooth, velvety batter that promises deliciousness.

Step 6: Fold in Blueberry Goodness

Carefully fold fresh blueberries into the batter.

Be gentle to keep those beautiful berries whole and prevent them from breaking apart.

Step 7: Fill Cupcake Liners

Distribute the batter evenly among the prepared cupcake liners.

Fill each about two-thirds full to allow room for rising.

Step 8: Bake to Perfection

Slide the tray into the preheated oven.

Bake for 18-22 minutes.

Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 9: Cool and Enjoy

Remove cupcakes from the oven and let them cool completely on a wire rack.

This allows them to set and develop their full flavor profile.

Tips for Moist, Tangy Cupcakes

  • Toss fresh blueberries in a light coating of flour before folding into batter to help them stay suspended evenly throughout the cupcakes.
  • Add extra lemon zest to intensify the citrus notes and create a more vibrant, bright taste in your cupcakes.
  • Use room temperature ingredients to ensure a smoother batter and more consistent, tender cupcake texture.
  • Use frozen blueberries directly from the freezer to prevent color bleeding and maintain their shape during baking.
  • Keep cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Lemon Blueberry Cupcake Variations

  • Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend, ensuring same measurements and adding xanthan gum for better texture.
  • Vegan Alternative: Swap butter with coconut oil, eggs with flax eggs, and buttermilk with almond milk mixed with apple cider vinegar for plant-based cupcakes.
  • Low-Sugar Option: Use monk fruit sweetener instead of sugar, reducing overall sugar content while maintaining sweetness and texture.
  • Dairy-Free Adaptation: Substitute buttermilk with coconut yogurt or oat milk, use dairy-free margarine in place of butter for individuals with lactose intolerance.

Serving Suggestions for Lemon Blueberry Cupcakes

  • Sweet Brunch Companion: Pair these zesty cupcakes with a light morning cappuccino or fresh-squeezed orange juice for a delightful breakfast treat.
  • Berry Fresh Garnish: Top each cupcake with a few fresh blueberries and a delicate lemon twist to enhance visual appeal and add extra burst of flavor.
  • Elegant Dessert Plating: Serve on a white ceramic plate with a dusting of powdered sugar and a small mint leaf for a sophisticated presentation that elevates the cupcake experience.
  • Tea Party Delight: Arrange cupcakes on a tiered stand alongside chamomile or Earl Grey tea for a charming afternoon gathering that showcases these delectable treats.

Cupcake Storage Advice

  • Store cupcakes in an airtight container in the refrigerator for up to 3-4 days. Keep them covered to prevent drying out and absorbing other food odors.
  • Wrap each cupcake individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
  • Unfrosted cupcakes maintain better texture. Wrap cooled cupcakes individually and freeze for maximum 3 months. Thaw completely before adding frosting.
  • Warm refrigerated cupcakes in microwave for 10-15 seconds on low power. For frozen cupcakes, let them thaw completely before gently warming to maintain moisture and prevent toughening.

FAQs

  • Are blueberries necessary for this recipe?

Yes, blueberries are a key ingredient that adds fruity flavor and bursts of sweetness to the cupcakes. Fresh or frozen blueberries work well.

  • Can I substitute buttermilk if I don't have it?

You can make a quick buttermilk substitute by mixing regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

  • How do I prevent blueberries from sinking to the bottom?

Toss blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed during baking.

  • What type of flour works best for these cupcakes?

All-purpose flour is perfect for this recipe. It provides the right texture and structure for light, tender cupcakes.

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Lemon Blueberry Cupcakes Recipe

Lemon Blueberry Cupcakes Recipe


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4.8 from 31 reviews

  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Zesty lemon blueberry cupcakes deliver a perfect balance of tangy and sweet flavors that dance on your palate. Fresh blueberries nestled in light, fluffy batter create a delightful dessert you’ll crave again and again.


Ingredients

Scale

Main Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups fresh or frozen blueberries
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 2 large eggs

Dry Ingredients:

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon flour (for tossing with blueberries)

Flavor Enhancers:

  • 2 teaspoons lemon zest (from about 12 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the oven at 350°F and arrange paper liners in a cupcake tray.
  2. Combine flour, leavening agents, and salt in a mixing vessel, creating a uniform dry mixture.
  3. Utilize an electric mixer to cream butter and sugar until light and airy, achieving a smooth consistency.
  4. Incorporate eggs individually, thoroughly blending after each addition to ensure even distribution.
  5. Infuse the batter with vibrant lemon zest and tangy lemon juice, mixing until well integrated.
  6. Alternate adding dry ingredients and buttermilk to the mixture, gently folding to maintain a tender texture.
  7. Delicately fold fresh blueberries into the batter, ensuring even suspension throughout.
  8. Carefully distribute the batter among cupcake liners, filling each approximately two-thirds full.
  9. Bake in the preheated oven for 20 minutes, checking doneness with a clean toothpick inserted into the center.
  10. Allow cupcakes to cool completely on a wire rack before serving or decorating.

Notes

  • Carefully coat blueberries in a light dusting of flour before folding into batter to prevent sinking during baking.
  • Use room temperature ingredients like eggs, butter, and buttermilk to ensure smoother mixing and better cupcake texture.
  • Swap fresh blueberries with frozen ones if needed, but do not thaw them first to maintain color and prevent bleeding into batter.
  • Adjust lemon intensity by adding more zest for a stronger citrus flavor or reducing for a subtler taste profile.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 200 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 28 g
  • Fiber: 1.2 g
  • Protein: 3.5 g
  • Cholesterol: 50 mg
Michael Reyes

Michael Reyes

Founder & Lead Recipe Developer

Expertise

  • Southwestern and Latin American cuisine
  • Developing easy single-serving recipes
  • Food styling and food photography

Education

Santa Fe Community College

  • Program: Culinary Arts Certificate
  • Focus: Practical, hands-on learning in essential kitchen skills, including food safety, hygiene, knife techniques, and kitchen organization.

Michael’s love for cooking runs deep, rooted in the bold, colorful flavors of his New Mexico upbringing.
After earning his Culinary Arts Certificate from Santa Fe Community College, he spent years sharpening his skills in kitchens that celebrated traditional Southwestern and Latin American dishes.
He believes cooking should feel approachable and fun, never complicated. When he’s not stirring up new recipe ideas, Michael’s out hiking scenic trails, chatting with farmers at local markets, or chasing the perfect sunset shot for inspiration.

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