Blueberry Lemon Cupcakes
Blueberry Lemon Cupcakes are a delightful fusion of sweet blueberries and zesty lemon in a fluffy, moist cupcake. Perfect for any occasion, these treats offer a refreshing burst of flavor that will elevate your gatherings. Whether enjoyed plain or topped with lemon buttercream frosting, they are sure to impress your family and friends. Easy to make and visually stunning, these cupcakes are a must-try!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 cup fresh blueberries (or frozen, thawed)
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually combine with the wet ingredients until just mixed.
- Gently fold in blueberries without crushing them.
- Fill each cupcake liner about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 190
- Sugar: 13g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg