Description
These Lemon Blueberry Cupcakes are a delightful treat combining the fresh tartness of lemon with juicy blueberries in a moist, fluffy cupcake. Perfect for spring or summer gatherings, these cupcakes bake to golden perfection with a tender crumb and a bright citrus flavor enhanced by real lemon zest and juice.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup whole milk
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to ensure proper rising and even flavor distribution.
- Cream Butter and Sugar: In a large mixing bowl, cream softened butter and granulated sugar together until light and fluffy, creating a base for tender cupcakes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated to maintain a smooth batter and proper structure.
- Add Flavorings: Stir in vanilla extract, lemon zest, and fresh lemon juice, infusing the batter with bright citrus notes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients alternating with the milk, starting and ending with dry ingredients. Mix just until combined after each addition to avoid overmixing which can toughen the cupcakes.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them which could color the batter.
- Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ready for frosting or serving.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can cause a bluish tint in batter.
- Do not overmix the batter once flour is added to keep cupcakes tender and light.
- For an extra lemony kick, you can add lemon-flavored frosting or a light glaze on top.
- Ensure butter is softened to room temperature for proper creaming with sugar.
- Check cupcakes near the end of baking time to avoid overbaking and dryness.
