When I first tried making lemon blueberry cupcakes, I didn’t expect them to become one of my go-to desserts. As someone who loves fresh fruit in baked goods, the combination of tangy lemon and sweet blueberries was nothing short of magic.

The soft, moist texture of these cupcakes paired with the sweet citrusy flavor quickly made them a favorite in my house.

Every time I bake them, the entire house fills with a delightful fragrance that’s both refreshing and comforting. These cupcakes are perfect for any occasion—whether you’re celebrating a special event or simply want to enjoy a delicious treat. P

lus, they’re easy to make, with ingredients you probably already have in your kitchen. Trust me, once you try these lemon blueberry cupcakes, you’ll be hooked!

Why You’ll Love This Recipe

Refreshing Flavor: The burst of fresh blueberries combined with zesty lemon makes every bite feel like a burst of sunshine.
Soft and Moist Texture: Thanks to the perfect balance of wet and dry ingredients, these cupcakes come out light, fluffy, and moist every time.
Simple and Quick: With minimal prep time and easy-to-find ingredients, these cupcakes can be whipped up in no time.
Perfect for Any Occasion: Whether it’s a birthday, picnic, or just a weekday treat, these cupcakes are always a hit.

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries (or frozen, if necessary)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries, being careful not to break them apart.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips for the Recipe

Don’t Overmix: Be careful not to overmix the batter once the dry ingredients are added. Overmixing can result in dense cupcakes.
Frozen Blueberries: If you’re using frozen blueberries, do not thaw them before folding them into the batter. This will help prevent the color from bleeding into the batter.
Add a Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze on top of the cupcakes once they’re cooled.
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for the best results in mixing and texture.