Go Back
–+ servings
Four lemon blueberry cupcakes on a blue tinted plate with a slice of lemon and blueberries next to them.
5 stars (1 rating)

Moist and Fresh Lemon Blueberry Cupcakes

Prep: 10 minutes
Cook: 19 minutes
Total: 29 minutes
Servings: 30 cupcakes
Love lemon and blueberry flavor but dont want to make muffins? Try these lemon blueberry cupcakes instead! With a super light and fluffy texture, these cupcakes are full of bright lemon flavor and studded with fresh plumpy blueberries. Top them with cream cheese frosting for a flavor combination you can't get enough of!
Print Pin Save

Ingredients

  • 1 cup butter, (227g)
  • 2 cups sugar, (400g)
  • 1 tablespoon lemon zest, You can zest the whole lemon
  • ¼ cup vegetable oil
  • 3 eggs large
  • 2 ¾ cup all purpose flour, 330g + 1 tsp separated
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1/4 tsp lemon extract
  • ¾ cup buttermilk
  • 1 cup blueberries, 150g

Instructions
 

  • Preheat the oven to 350 F and line a cupcake tin with cupcake liners.
  • Sugar, butter, and zest in a mixing bowl.
    In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter, 2 cups sugar, and lemon zest up to 1 tbsp. Cream on low- medium speed for 1-2 minutes until light, fluffy, and pale yellow.
  • Add the ¼ cup vegetable oil and mix again until combined.
  • Creamed butter, sugar, zest, oil, and eggs in a mixing bowl.
    Add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • Buttermilk in a measuring cup.
    In a measuring cup add the 3/4 cup buttermilk, 1 tbsp lemon juice and 1/4 tsp lemon extract.
  • A thick white batter in a mixing bowl.
    Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Fresh blueberries coated in flour in a glass bowl.
    Sprinkle the blueberries with the remaining 1 tsp flour and coat well.
  • Cupcake batter with blueberries in it in a mixing bowl.
    Add them to the batter mixing by hand so as not to break them up so much.
  • Batter for lemon blueberry cupcakes in a muffin tin.
    Fill each cupcake line ¾ of the way full and bake for 18-20 minutes. Repeat with the remaining batter.
  • A lemon blueberry cupcake frosted with white frosting on a table next to other frosted cupcakes and slices of lemons.
    Frost with cream cheese frosting, lemon cream cheese frosting, or blueberry frosting.

Notes

Frost these with whipped cream cheese frosting, blueberry frosting, or lemon cream cheese frosting.
Serving: 1cupcake, Calories: 220kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 166mg, Potassium: 41mg, Fiber: 1g, Sugar: 18g, Vitamin A: 282IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert, desserts
Author: Sam Adler
Cuisine: American, Anything
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!