Description
These Lemon Blueberry Cupcakes are a delightful blend of tangy lemon and sweet blueberries, perfect for any occasion. Light, fluffy, and bursting with fresh fruit flavor, these cupcakes are an ideal summer treat featuring a moist crumb enhanced by citrus zest and juice.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon flour (for coating blueberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup whole milk
Fruit
- 1 cup fresh blueberries (tossed in 1 teaspoon flour)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, which helps create a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and fresh lemon juice for bright citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix gently to avoid overmixing and keep the cupcakes tender.
- Fold in Blueberries: Carefully fold in the flour-coated fresh blueberries to evenly distribute them without crushing, preventing them from sinking during baking.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preparing them for frosting or serving.
Notes
- Tossing the blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
- You can use frozen blueberries but do not thaw them before adding to the batter to avoid excess moisture.
- These cupcakes pair wonderfully with lemon buttercream or cream cheese frosting for a complementary flavor.
