Description
Lemon blueberry cupcakes are a delightful fusion of sweet and tart flavors, perfect for any occasion. These light and fluffy treats burst with juicy blueberries and zesty lemon, offering a taste of summer in every bite. Whether you’re celebrating a special event or enjoying a quiet moment at home, these cupcakes will brighten your day. Easy to make and visually stunning, they are sure to impress family and friends alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- ½ cup milk (whole or buttermilk)
- Zest and juice of 1 lemon
- 1 cup fresh blueberries (tossed in flour)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time followed by lemon juice and zest until smooth.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Gently fold in the floured blueberries.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until golden brown.
- Let cool before icing if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (90g)
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg