There’s something magical about the mix of lemon and blueberry. The tart citrus meets sweet berries, and together they taste like sunshine in dessert form. These Lemon Blueberry Cupcakes are light, fluffy, and bursting with juicy blueberries in every bite.
They’re easy enough for a weekday bake but elegant enough for birthdays, brunches, or any day you want a bright pop of sweetness. I first made these on a rainy afternoon when I needed something cheerful — and let’s just say, they didn’t last the night.
If you love bakery-style cupcakes that are moist, lemony, and just the right amount of sweet, this recipe is about to become your new favorite.
Why You’ll Love These Easy Lemon Blueberry Cupcakes
Baking doesn’t have to be complicated — especially when the results taste like spring in cupcake form. Here’s why these are worth preheating the oven for:
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Bright lemon flavor balanced with juicy blueberries.
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Soft, bakery-style crumb that stays moist for days.
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Simple ingredients you probably already have.
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Perfectly sweet and tangy — no frosting overload here.
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Versatile: top with lemon glaze, cream cheese frosting, or leave plain for a lighter treat.
Ingredients You’ll Need
These cupcakes use classic baking staples with a few simple twists for that lemony lift.
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs, room temperature
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2 tbsp lemon zest (about 2 lemons)
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2 tbsp fresh lemon juice
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½ cup milk (whole or 2 %)
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
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1 tsp vanilla extract
For the Lemon Frosting (optional):
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½ cup unsalted butter, softened
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2 cups powdered sugar
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2 tbsp lemon juice
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1 tsp lemon zest
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Pinch of salt
How to Make Easy Lemon Blueberry Cupcakes
Step 1 – Prep
Preheat the oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
Step 2 – Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3 – Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla.
Step 4 – Combine
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined — don’t over-mix, or you’ll lose that soft crumb.
Step 5 – Add Blueberries
Toss blueberries in 1 tbsp flour (this keeps them from sinking). Fold them gently into the batter.
Step 6 – Bake
Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7 – Make Frosting (Optional)
Beat butter until creamy. Gradually add powdered sugar, lemon juice, zest, and salt. Whip until smooth and fluffy.
Step 8 – Frost and Serve
Once cupcakes are fully cooled, frost or glaze them as desired. Finish with a small lemon zest sprinkle or a single blueberry on top.
Tips for Perfect Easy Lemon Blueberry Cupcakes
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Use room-temperature ingredients for even mixing.
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Fresh lemon juice and zest make all the difference — skip bottled juice.
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Coat blueberries in flour to prevent them from sinking.
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Don’t over-mix. Stop as soon as the batter comes together.
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Cool completely before frosting to avoid melting your topping.
Variations to Try
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Lemon Poppy Seed Cupcakes: Add 1 tbsp poppy seeds to the batter.
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Blueberry Lemon Glazed Muffins: Skip frosting and brush warm cupcakes with lemon syrup.
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Filled Cupcakes: Pipe lemon curd or blueberry jam into the center before frosting.
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Cream Cheese Version: Top with lemon cream cheese frosting for an extra tangy finish.
What to Serve With Easy Lemon Blueberry Cupcakes
These cupcakes are delicious on their own, but if you want to turn dessert into an experience, here are some perfect pairings:
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Hot tea or coffee: The citrus and berry flavors go beautifully with Earl Grey, chamomile, or a strong latte.
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Fresh fruit salad: Keep the theme light and bright with a mix of strawberries, kiwi, and melon.
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Vanilla ice cream: A scoop of creamy vanilla takes these cupcakes to another level.
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Lemonade or iced tea: Perfect for picnics, baby showers, or outdoor parties.
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Whipped cream and fresh berries: A light, elegant topping option that keeps things simple and summery.
Whether you’re serving these Lemon Blueberry Cupcakes at brunch, a garden party, or just because you need a little sweetness in your day, they pair beautifully with almost anything light and refreshing.
Easy Lemon Blueberry Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with a mixer until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and milk, mixing on low speed until just combined. Do not overmix.
- Toss blueberries in 1 tbsp flour and gently fold into the batter.
- Divide batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- For frosting, beat butter until creamy. Add powdered sugar, lemon juice, zest, and salt. Mix until smooth and fluffy.
- Once cupcakes are fully cooled, frost and decorate with extra blueberries or lemon zest if desired.
Notes
Nutritional Facts (Per Cupcake)
Calories: 285Protein: 3 g
Fat: 13 g
Carbohydrates: 38 g
Fiber: 1 g
Sugar: 24 g
FAQs on Easy Lemon Blueberry Cupcakes
Can I use frozen blueberries?
Yes — just use them straight from the freezer to avoid coloring the batter purple.
Can I make these cupcakes ahead of time?
Absolutely. Store them unfrosted in an airtight container for up to 2 days or freeze for 2 months.
What frosting goes best?
A light lemon buttercream, cream cheese frosting, or even whipped cream pairs perfectly.
Can I make these dairy-free?
Yes, use plant-based butter and milk. They still turn out soft and fluffy.
Why You’ll Bake Them Again
These Lemon Blueberry Cupcakes are everything a homemade treat should be — cheerful, easy, and bursting with real flavor. The lemon keeps them bright, the blueberries keep them juicy, and the result is a dessert that feels special without being fussy.
They’re perfect for picnics, brunches, or any day you need a little sweetness to lift your mood. One batch, and you’ll see why they never last long.
Final Thoughts Easy Lemon Blueberry Cupcakes
If you’re after a cupcake that’s both refreshing and indulgent, these Easy Lemon Blueberry Cupcakes hit the mark. They’re simple enough for beginners but taste like they came from a bakery. Bright, soft, and full of fruity flavor — this is the kind of dessert that makes everyone smile.