Description
Deliciously fluffy Lemon Blueberry Cupcakes bursting with citrus and sweet-tart blueberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups All-purpose Flour
- 1 cup Fresh/Frozen Blueberries
- 2 Lemons (zest and juice)
- 1/2 cup Unsalted Butter (softened)
- 1 cup Sugar
- 2 Large Eggs (room temperature)
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Milk (whole or skim)
- 8 oz Cream Cheese (for the frosting)
- 1/2 cup Butter (softened, for frosting)
- 2 1/2 cups Powdered Sugar
- 1 tbsp Lemon Zest (for frosting)
- 1 tsp Vanilla Extract
- 1/2 cup Blueberries (optional, for topping)
- 2–3 slices Lemons (for decoration)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with colorful paper liners.
- Grate the lemons and squeeze out the juice.
- Toss the blueberries in a bit of flour to prevent sinking.
- Cream together the softened butter and sugar until fluffy.
- Add eggs one at a time, mixing until just combined.
- Stir in lemon zest and vanilla extract.
- Gradually alternate adding the flour mixture and milk, mixing gently.
- Fold in the flour-coated blueberries.
- Fill each muffin liner with batter, leaving room for rising.
- Bake for 18-22 minutes until golden-brown.
- Cool in the pan for about 5 minutes before transferring to wire racks.
Notes
Optional: Use sugar substitutes for lower calories or dairy alternatives for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 21g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg