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Lemon Blueberry Cupcakes

Delightfully fluffy and packed with fresh flavors, these Lemon Blueberry Cupcakes bring a burst of sunshine to your dessert table. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Ensure at room temperature
  • 0.75 cups granulated sugar
  • 2 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest For enhanced flavor
  • 2 tablespoons fresh lemon juice
  • 0.5 cups whole milk
  • 1 cup fresh blueberries Gently fold in

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined after each addition.
  7. Gently fold in the blueberries, being careful not to crush them.
Baking
  1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  2. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Serve with a light dusting of powdered sugar or a dollop of whipped cream. For variations, try adding lemon frosting or mixing in some poppy seeds.