Lemon Blueberry Cupcakes: Easy, Irresistibly Moist Treats
Indulge in these delicious lemon blueberry cupcakes that bring a perfect balance of tangy and sweet flavors. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 lemon, juiced and zested
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon juice and zest.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in vanilla.
- Gently fold in blueberries.
- Fill cupcake liners about 2/3 full and bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding lemon extract.
- Store cupcakes in an airtight container to keep them moist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15 grams
- Sodium: 150 mg
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 mg
Keywords: Lemon Blueberry Cupcakes, cupcakes, dessert, recipe