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Lemon Blueberry Cupcakes Recipe

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.
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Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients, alternating with milk. Mix until just combined.
  6. Gently fold in the blueberries.
  7. Fill each cupcake liner 2/3 full with batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Let cool for 5 minutes, then transfer to a wire rack to cool completely.