Description
Lemon Blueberry Cupcakes are a delightful blend of zesty lemon and sweet blueberries, creating moist, fluffy treats that brighten any occasion.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Fresh Lemons (zest and juice)
- Blueberries
- Milk
- Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing in lemon juice, zest, and vanilla.
- Gradually mix dry ingredients into wet mixture alternately with milk until just combined.
- Fold in floured blueberries to prevent sinking.
- Fill liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Top with cream cheese frosting or a lemon glaze for added sweetness. Substitute blueberries with raspberries or strawberries for a fruity twist. Store in an airtight container at room temperature for up to three days.