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Lemon Blueberry Cupcakes
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Easy Lemon Blueberry Cupcakes

These Lemon Blueberry Cupcakes are soft, fluffy, and full of bright citrus flavor. Sweet blueberries and fresh lemon come together to make a light, bakery-style treat that’s perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Roasting, Tossing 10 minutes
Total Time 45 minutes
Servings: 12
Course: Baking
Cuisine: American, Dessert
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 2 tbsp lemon zest about 2 lemons
  • 2 tbsp fresh lemon juice
  • ½ cup milk whole or 2%
  • 1 cup fresh or frozen blueberries do not thaw if frozen
  • 1 tsp vanilla extract
  • For the Lemon Frosting Optional:
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Pinch of salt

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Muffin tin with paper liners
  • Cooling rack
  • Zester or fine grater

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar with a mixer until light and fluffy (about 2–3 minutes).
  4. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding dry ingredients and milk, mixing on low speed until just combined. Do not overmix.
  6. Toss blueberries in 1 tbsp flour and gently fold into the batter.
  7. Divide batter evenly among cupcake liners, filling each about ¾ full.
  8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  10. For frosting, beat butter until creamy. Add powdered sugar, lemon juice, zest, and salt. Mix until smooth and fluffy.
  11. Once cupcakes are fully cooled, frost and decorate with extra blueberries or lemon zest if desired.

Notes

Always use fresh lemon juice and zest for the best flavor.
Tossing blueberries in flour keeps them from sinking to the bottom.
Make sure cupcakes are completely cool before frosting.
These cupcakes stay moist for up to 3 days when stored in an airtight container.
For a lighter version, skip the frosting and add a lemon glaze instead.

Nutritional Facts (Per Cupcake)

Calories: 285
Protein: 3 g
Fat: 13 g
Carbohydrates: 38 g
Fiber: 1 g
Sugar: 24 g