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This fluffy Blueberry Cupcakes recipe yields a batch of soft and moist cupcakes and not muffins! They are super light like a good cupcake should be and are stuffed with fresh juicy blueberries. The cupcakes are topped with a delicious blueberry frosting. They are perfect for brunch or to bring to any party!
As a trained pastry chef, I’m always looking for new ways to incorporate seasonal fruits into my desserts, and fresh berries are one of my favorite fruits to experiment with. While I love a good blueberry muffin, we are making them into cupcakes this time!
The base of this cupcake recipe is a moist and fluffy vanilla cupcake with fresh blueberries folded into the batter before baking. These blueberry cupcakes are seriously simple and seriously delicious!
I topped these with a delicious blueberry frosting thats made with freeze dried blueberries. But since sweet-tart blueberries and sharp, zesty lemon are a WINNING combination of flavors, you can also frost these cupcakes with lemon buttercream frosting or lemon cream cheese frosting.
Using fresh fruit in my cupcake recipes is something I love to do, check out these pretty cherry cupcakes, or strawberry filled cupcakes!
The difference between cupcakes and muffins
Cupcakes and muffins are different because they are combined differently, have a different texture, and baked at different temperatures.
Cupcakes are usually made using the creaming method where you cream butter and sugar together, add eggs, then alternate adding the dry and wet ingredients. This creates a light and fluffy texture because the butter and sugar creamed together form air pockets, and the flour absorbs the wet ingredients better this way.
Muffins are made by just combining the wet and dry ingredients together, which results in a more dense baked good, though none the less delicious.
Cupcakes are also baked at 350° usually for about 18-21 minutes always for the standard size. With muffins, you’ll start on a high temperature like 425° and then lower the temperature after a few minutes. This is what creates that classic domed effect a good muffin has!
Lastly, cupcakes always have frosting, and muffins don’t.
WHY YOU SHOULD MAKE THIS RECIPE
- These cupcakes are moist and fluffy all at the same time, with bursts of blueberries in every bite.
- The blueberry frosting is the perfect compliment to the simple blueberry vanilla cupcake.
- This is a great way to use an abundance of in-season juicy blueberries (but you can also use frozen!)
- You can add lemon zest, or top with a lemon frosting for the classic combo.
- All-purpose flour – This dry ingredient gives the cupcakes their structure. As the cupcakes bake, flour reacts with the remaining ingredients, and the batter expands into a tender cupcake.
- Baking soda, baking powder & kosher salt – This trio of dry baking basics plays a role in causing the reaction needed for the batter to rise. A small amount of salt helps with flavor too!
- Unsalted butter – Adds rich, buttery flavor and improves the density of the cupcake. You need to use room temperature butter. Learn how to soften butter quickly if your butter is cold.
- White sugar – Sweetens the cupcake batter, so they’re undeniably an indulgent dessert!
- Egg & egg white – Add rich flavor, improve the color, and help the cupcakes set properly as they bake.
- Vanilla extract – A good, quality pure vanilla extract heightens the rich, sweet cream-like taste.
- Buttermilk – The main liquid element of the batter. It adds pleasantly tangy undertones and just enough acidity to create the perfect cupcake crumb.
- Blueberries – Opt for fresh, plump, and firm blueberries that are consistent in size, with smooth, dark blue to deep purple intact skin. You can use frozen blueberries too.
HOW TO MAKE BLUEBERRY CUPCAKES
Prepare for baking: Start by preheating your oven to 350F and lining a muffin tin with 12 cupcake liners.
Whisk dry ingredients: In a medium-sized mixing bowl, add flour, baking powder, baking soda, & salt, and whisk to combine.
Cream butter and sugar: In a separate bowl, using a hand mixer, or in the bowl of your stand mixer (fitted with the paddle attachment), cream the butter for 1 minute on medium speed. Scrape down the bowl, add the sugar, and mix on medium speed until light and fluffy (2 minutes).
Mix wet ingredients: Scrape down the bowl once more, add the egg, egg whites, and vanilla extract, and mix for 1 minute on medium speed.
Combine dry and wet batters: Alternate adding the dry and wet ingredients, always starting and ending with the dry.
Fold in blueberries: Dust the blueberries with flour. This helps them not sink to the bottom of the cupcake. Then gently fold the berries into the cupcake batter with a flexible spatula so they don’t break up so much.
Pour batter and bake: Using a 3-tablespoon cookie scoop, divide the cupcake batter evenly in the muffin tin, filling each cup 3/4 full. Transfer to the oven and bake until the cupcakes are set (19-21 minutes).
Cool, frost, and serve: Let the cupcakes cool in the muffin tin for 5 minutes, then carefully remove the lined cupcakes and place them on a wire rack to finish cooling.
To decorate, choose your frosting of choice and using piping bags and a star tip pipe the frosting onto the cupcakes. Top with a garnish like crushed freeze dried blueberries, lemon zest or lemon slices.
TIPS FOR RECIPE SUCCESS
- Work with room temperature ingredients – If you forget to take out your butter, learn how to soften butter quickly.
- Measure the flour precisely – When measuring flour, do not pack it into the cup. Instead, spoon the flour into your dry measuring cup and level it off. Otherwise you can use too much flour and make a dense cupcake.
- Coat the blueberries in flour – This trick keeps the berries suspended in the batter instead of sinking to the bottom of the cupcake.
- The muffin tin color matters – Use a light-colored muffin tin for best results. This helps distribute the heat evenly.
- Do not overfill the cupcake liners – If there’s too much batter, it will spill off the sides of the cup. I like using an ice cream scoop to divide the batter, so the cupcakes are the same size and bake at the same rate.
STORAGE AND FREEZING
Storing: These blueberry lemon cupcakes are best kept in an airtight container at room temperature for up to three days or the fridge for up to one week.
Freezing: If unfrosted, these cupcakes freeze nicely for up to two months. To freeze, place them in a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge, then frost and serve.
Can I use frozen blueberries instead of fresh ones?
Yup! Using frozen blueberries are perfectly suitable in cupcakes, but they must be thawed and dried first very well before coating in flour.
Can I make mini blueberry cupcakes?
This recipe makes exactly 12 standard-size cupcakes. To make mini cupcakes, line a mini muffin pan with mini cupcake liners and bake for 12 minutes. The batter should make about 48 mini cupcakes.
What can I substitute for buttermilk in cupcake recipes?
If you don’t have buttermilk on hand, you can easily make your own by combining 2 teaspoons of distilled vinegar or lemon juice with milk. Let the mixture sit for about 5-10 minutes before use.
WAYS TO ENJOY
Decorate your cupcakes with creamy lemon frosting, extra blueberries, lemon zest, and lemon sprinkles to set them apart from boring blueberry muffins. These blueberry cupcakes are also delightful frosted with:
- Raspberry Buttercream Frosting
- Strawberry Buttercream Frosting
- Mascarpone Frosting (flavored with lemon extract)
Moist and Fluffy Blueberry Cupcakes (Not Muffins!)
- 1 ¾ cup all purpose flour 207g + 1 tablespoon separated
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter (113g) softened to room temperature
- 1 cup granulated sugar (200g)
- 1 egg (50g)
- 2 egg white (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk at room temperature (118mL)
- 6 oz fresh blueberries washed and dried well (small container)
- Preheat the oven to 350 F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
- Dust the blueberries with the remaining tablespoon of flour and fold into the batter with a spatula.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
- Bake for 21-22 minutes or until the cake is set. Cool completely on a wire rack.
- Frost the cupcakes with blueberry frosting.
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