Lemon Blueberry Cupcakes
Light, tangy, and bursting with juicy berries — these lemon blueberry cupcakes are the perfect way to cool off with something sweet. Ideal for picnics, brunches, or summer gatherings!
Yield: 12 Cupcakes
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Special Equipment: cupcake tin
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries tossed in 1 tsp flour to prevent sinking
½ cup powdered sugar
1 tbsp lemon juice
Directions
Preheat Oven: Preheat to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in lemon zest and juice
Combine Wet & Dry: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the blueberries.
Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.
Glaze: In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over cooled cupcakes for a tart-sweet finish
