If you are searching for a delightful treat that bursts with fresh citrus and juicy berries, this Lemon Blueberry Cupcakes Recipe is an absolute must-try. Each cupcake is perfectly moist, with a tender crumb infused with bright lemon zest and pockets of sweet blueberries. They strike the ideal balance between tangy and sweet, making them a crowd-pleaser for any occasion. Whether you’re baking for a sunny brunch or a cozy afternoon tea, these cupcakes bring a vibrant splash of flavor and color that feels like a warm hug in every bite.
Ingredients You’ll Need
These ingredients are simple but essential, carefully chosen to create cupcakes that are fluffy, flavorful, and dotted with fresh blueberries. Each component plays an important role: the flour provides structure, while sour cream and milk add moisture and tenderness. Fresh lemon juice and zest brighten the batter, and the buttery sweetness ensures every mouthful is pure joy.
- 1¾ cups all-purpose flour: The foundation for a light and tender crumb.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully.
- ½ teaspoon baking soda: Adds extra lift and keeps the texture soft.
- ½ teaspoon salt: Balances flavors and enhances sweetness.
- ½ cup sour cream: Adds richness and keeps the cupcakes moist.
- ½ cup whole milk: Provides the perfect amount of liquid for a smooth batter.
- 3 tablespoons fresh lemon juice (divided): Delivers a burst of fresh, tangy flavor.
- ¾ cup blueberries (fresh or frozen): The sweet, juicy stars that beautifully complement the lemon.
- ½ cup unsalted butter (room temperature): Creates a tender crumb and buttery flavor.
- ¾ cup granulated sugar: Sweetens the cupcakes just right without overpowering.
- 1 large egg + 1 egg yolk (room temperature): Adds structure and richness.
- Zest of 2 teaspoons lemon: Intensifies the lemony aroma and taste throughout.
How to Make Lemon Blueberry Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C), which is the perfect temperature for evenly baking your cupcakes. Line a muffin tin with cupcake liners to prevent sticking and make cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed and helps the cupcakes rise perfectly.
Step 3: Combine the Wet Dairy Ingredients
In a separate bowl, blend the sour cream, whole milk, and 3 tablespoons of fresh lemon juice. This mixture will add moisture and that lovely lemon tang to your cupcakes.
Step 4: Cream Butter and Sugar
Using a mixer, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for incorporating air, which keeps the cupcakes tender. Then, add the egg, egg yolk, and lemon zest and mix well to infuse your batter with that bright, citrus flavor.
Step 5: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice combination. This technique prevents overmixing while keeping everything well incorporated. Finally, gently fold in the blueberries, taking care not to break them up too much so they stay intact in each bite.
Step 6: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives enough room for the cupcakes to rise without spilling over.
Step 7: Bake to Perfection
Bake your cupcakes for approximately 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The kitchen will start to fill with an irresistible citrus aroma — almost as delightful as the cupcakes themselves.
Step 8: Cool and Frost
Allow the cupcakes to cool completely before adding a luscious Lemon Cream Cheese Frosting. This frosting pairs perfectly by adding creamy tang and a bit of sweetness to elevate your Lemon Blueberry Cupcakes Recipe to pure bliss.
How to Serve Lemon Blueberry Cupcakes Recipe
Garnishes
Simple garnishes like a few fresh blueberries or a small sprinkle of lemon zest on top of the frosting take the presentation to the next level. You can even dust a little powdered sugar for an elegant, delicate finish that looks as good as it tastes.
Side Dishes
Pair these cupcakes with a refreshing glass of iced tea with lemon or a cup of herbal tea, such as chamomile or a light green tea, for an afternoon pick-me-up. Fresh fruit salads also complement the citrus and berry notes beautifully.
Creative Ways to Present
For a special event, arrange your Lemon Blueberry Cupcakes Recipe on a tiered dessert stand adorned with fresh edible flowers like pansies or violets. You can also wrap each cupcake in decorative cupcake wrappers or tie a small ribbon around the base for a charming touch.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and frosted, store your cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days, making them an excellent treat to enjoy over several days without losing any of that fresh-baked charm.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. They will keep well for up to two months. When ready, thaw at room temperature, then frost just before serving for the best texture.
Reheating
If you like your cupcakes slightly warm, pop them in the microwave for 10-15 seconds. This will gently soften the crumb without drying them out, giving you that freshly-baked feeling in moments.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cupcakes Recipe?
Absolutely! Frozen blueberries work wonderfully and are convenient, especially out of season. Just make sure to fold them in gently to avoid turning the batter purple and to keep the berry bursts intact.
What frosting pairs best with these cupcakes?
Lemon Cream Cheese Frosting is the classic choice, as its tanginess complements the citrus perfectly. However, a simple vanilla buttercream or even a light whipped cream topping would be delicious alternate options.
Is there a way to make these cupcakes dairy-free?
Yes, you can substitute the sour cream and milk with plant-based alternatives like coconut yogurt and almond milk. For the butter, use a dairy-free margarine or vegan butter substitute. The flavor remains vibrant and tasty!
How can I prevent blueberries from sinking to the bottom?
Toss the blueberries in a little flour before mixing them into the batter. This helps suspend them evenly throughout the cupcakes rather than letting them sink as they bake.
Can this recipe be doubled for a larger batch?
Definitely! Just double all the ingredients and bake your cupcakes in batches, as oven space and baking times might vary slightly when cooking more at once.
Final Thoughts
There is something truly special about homemade Lemon Blueberry Cupcakes Recipe that’s hard to resist. Bright, tangy, and bursting with fresh berries, this recipe brings warmth and joy to any table. I encourage you to try it soon — once you taste these cupcakes, I have a feeling they’ll become one of your favorites to bake and share over and over again.
Print
Lemon Blueberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Cupcakes are a delightful treat combining zesty lemon and juicy blueberries in a moist, tender cupcake. Perfect for any occasion, these cupcakes are topped with a luscious lemon cream cheese frosting, balancing sweetness with a refreshing citrus tang.
Ingredients
Cupcake Batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup whole milk
- 3 tablespoons fresh lemon juice (divided)
- ¾ cup blueberries (fresh or frozen)
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- Zest of 2 teaspoons lemon
Frosting
- Lemon Cream Cheese Frosting (ingredients not specified in original recipe)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In a separate bowl, mix sour cream, whole milk, and 3 tablespoons of fresh lemon juice to create the liquid component of the batter.
- Cream butter and sugar: Using a mixer, cream the unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb. Then add the large egg and egg yolk along with lemon zest, mixing thoroughly.
- Combine mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and lemon juice blend. Fold in the blueberries gently to prevent them from breaking and to spread them evenly throughout the batter.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, signaling they are done.
- Cool and frost: Remove cupcakes from the oven and let them cool completely before frosting with prepared Lemon Cream Cheese Frosting.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid color bleeding.
- Room temperature ingredients ensure better mixing and texture.
- Filling cupcake liners about two-thirds full prevents overflow during baking.
- Lemon Cream Cheese Frosting specifics were not provided; typically includes cream cheese, butter, powdered sugar, lemon juice, and zest.
- Check cupcakes starting at 18 minutes to avoid overbaking.
