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Lemon Blueberry Cupcakes

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These Lemon Blueberry Cupcakes are moist, fluffy, and bursting with fresh blueberries and zesty lemon flavor. Topped with a silky lemon-kissed frosting, they’re perfect for spring gatherings, parties, or a bright afternoon treat.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 2 cups powdered sugar (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.
  4. Toss blueberries in 1 tablespoon flour, then fold into the batter.
  5. Divide batter evenly among cupcake liners.
  6. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  7. Cool completely before frosting with your favorite lemon or vanilla buttercream.

Notes

  • Use room temperature ingredients for best results.
  • Don’t overmix the batter — just until combined.
  • If using frozen blueberries, do not thaw before baking.

Find it online: https://dishmio.com/lemon-blueberry-cupcakes/