Description
These lemon blueberry cupcakes are light, fluffy, and bursting with fresh citrus and berry flavor. Perfect for spring events or afternoon treats.
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup Greek yogurt or sour cream
1 tsp vanilla extract
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Stir in lemon zest, lemon juice, yogurt, and vanilla.
6. Gradually add dry ingredients to the wet, mixing just until combined.
7. Fold in the flour-coated blueberries gently.
8. Divide the batter evenly into the muffin liners.
9. Bake for 18–22 minutes or until a toothpick comes out clean.
10. Cool completely before frosting or serving.
Notes
Use fresh lemon zest for maximum flavor.
If using frozen blueberries, do not thaw them.
Top with lemon glaze or cream cheese frosting if desired.
Store in an airtight container at room temperature for 2 days or refrigerate up to 5.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg