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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
  

  • 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

Instructions
 

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