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lemon blueberry cupcakes

Lemon Blueberry Cupcakes

  • Author: David
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

These bakery-style lemon blueberry cupcakes are soft, fluffy, and bursting with bright citrus and juicy berries. Quick and easy to make, they’re perfect for any occasion and guaranteed to bring a little sunshine to your kitchen.

Ingredients

Scale
  • 1 1/2 cups (210g) all-purpose flour, plus 1 tbsp for blueberries
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80g) Greek yogurt or sour cream, plain and full-fat
  • 1/4 cup (60ml) milk, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • Zest from 2 lemons
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh blueberries, washed and dried
  • 1 cup (120g) powdered sugar (for glaze or frosting, optional)
  • 2–3 tbsp fresh lemon juice (for glaze or frosting, optional)
  • 1 tsp lemon zest (for glaze or frosting, optional)
  • 4 oz (113g) cream cheese, softened (for frosting, optional)
  • 2 tbsp (28g) butter, softened (for frosting, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until pale and fluffy, about 3 minutes with an electric mixer or 4-5 minutes by hand.
  4. Beat in eggs one at a time, mixing thoroughly after each addition.
  5. Stir in Greek yogurt or sour cream, milk, lemon juice, lemon zest, and vanilla extract until just combined.
  6. Add dry ingredients to wet mixture in two batches, mixing gently after each addition until just combined. Do not overmix.
  7. Toss blueberries with 1 tbsp flour, then gently fold into the batter with a spatula.
  8. Spoon batter into cupcake liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For lemon glaze: Mix powdered sugar with lemon juice and zest until smooth. For cream cheese frosting: Beat cream cheese, butter, powdered sugar, and lemon juice until fluffy. Spread or drizzle over cooled cupcakes.
  12. Garnish with extra berries or lemon zest and serve.

Notes

For best results, use room temperature eggs and dairy. Toss blueberries in flour to prevent sinking. Do not overmix the batter. Cupcakes can be made gluten-free or dairy-free with substitutions. Store at room temperature for 2 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 190
  • Sugar: 15
  • Sodium: 120
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 27
  • Fiber: 1
  • Protein: 3

Keywords: lemon blueberry cupcakes, bakery-style cupcakes, lemon dessert, blueberry dessert, easy cupcakes, spring baking, brunch, party dessert, kid-friendly, nut-free, lemon glaze, cream cheese frosting

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Find it online: https://gurusrecipes.com/lemon-blueberry-cupcakes-recipe-easy-bakery-style-treats/