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Lemon blueberry cupcakes topped with frosting and fresh blueberries.

Lemon Blueberry Cupcakes

Delightful cupcakes bursting with fresh blueberries and zesty lemon, reminiscent of sunny days and cherished memories.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 teaspoon baking powder Provides rise for fluffy texture.
  • 0.5 teaspoon baking soda Balances acidity from the lemon.
  • 0.25 teaspoon salt Enhances flavors.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Replace with coconut oil for a dairy-free option.
  • 1 cup granulated sugar Adds sweetness.
  • 2 large eggs Can use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract Consider almond extract for a twist.
  • 0.5 tablespoon lemon zest Essential for lemon flavor.
  • 0.25 cups lemon juice Fresh lemon juice is recommended.
  • 0.5 cups sour cream or yogurt Greek yogurt works well.
Fruit
  • 1 cup blueberries Fresh blueberries preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing
  1. In another large bowl, beat together the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lemon juice.
  3. Gradually mix in the dry ingredients, alternating with sour cream, until just combined.
  4. Gently fold in blueberries.
Baking
  1. Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  2. Let cool before serving.

Notes

Serve topped with whipped cream or lemon frosting. Store in an airtight container at room temperature for up to 3 days. Can freeze unfrosted cupcakes for up to 3 months.