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Lemon Blueberry Cupcakes

Delightful Lemon Blueberry Cupcakes offer a zesty lemon flavor combined with sweet blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Baking, Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure it is at room temperature.
  • 2 large eggs Add one at a time.
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk Can substitute with milk mixed with vinegar.
  • 1 lemon Zest of 1 lemon Add more for strong lemon flavor.
  • 2 tbsp Lemon juice from 1 lemon
Fruits
  • 1 cup fresh blueberries Frozen blueberries work too, don't thaw them.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, cream the butter and sugar until it’s light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Toss in the vanilla extract and mix again.
  4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  6. Fold in the lemon zest and fresh blueberries.
  7. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Remove from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

These cupcakes are best enjoyed fresh, but store in an airtight container for up to 3 days. They can be frozen for up to a month.