Lemon Blueberry Cupcakes are bright and cheerful little treats that combine the fresh zing of lemon with bursts of juicy blueberries. These cupcakes have a tender crumb and a light, fluffy texture, making them perfect for spring or summer gatherings or whenever you want something a bit special to enjoy with your afternoon tea.
I love how the tartness of the lemon balances out the sweet blueberries in every bite. One of my favorite things to do is add a bit of lemon zest on top of the frosting to give it an extra pop of flavor and color. It always makes the cupcakes look as good as they taste, and it’s a small touch that makes a big difference.
These cupcakes are wonderful to share with friends and family, and they never fail to bring smiles around the table. I often make a batch for weekend picnics or just as a sweet treat to brighten up the day. They’re simple to make but feel fancy enough to impress, which is why I keep this recipe close at hand whenever I want to whip up something delicious and cheerful.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries add sweetness and bursts of flavor. You can use frozen blueberries too, but toss them in a little flour first to keep them from sinking or bleeding into the batter.
Lemon: Lemon zest and juice brighten the cupcakes. If fresh lemons aren’t available, bottled lemon juice can work but try to find fresh zest—it has the best flavor.
Sour Cream or Yogurt: This adds moisture and a slight tang. Greek yogurt makes a good thicker swap and still keeps cupcakes soft.
Butter: Softened unsalted butter gives the cupcakes richness. Don’t melt it—softened means it should be easy to press but hold shape for better creaming.
Powdered Sugar in Frosting: Sifting helps avoid lumps and keeps frosting smooth. If you prefer a lighter sweetness, start with less and add more to taste.
How Can I Fold in Blueberries Without Breaking Them?
Blueberries can stain and turn the batter purple if overmixed. To avoid this:
- First, toss blueberries with a tablespoon of flour to coat them lightly. This helps keep them suspended in the batter.
- Use a large spoon or spatula to gently fold them in—think “cut and fold” motions rather than stirring.
- Stop folding as soon as blueberries are evenly distributed but still whole.
This keeps your cupcakes looking bright and pretty, without blue streaks or a purplish batter color.
Equipment You’ll Need
- 12-cup muffin pan – I recommend lining it with cupcake liners for easy removal and clean-up.
- Mixing bowls – one medium and one large, to separate dry and wet ingredients easily.
- Hand or stand mixer – makes creaming the butter and sugar quick and smooth.
- Rubber spatula – helps fold in blueberries gently without breaking them.
- Cooling rack – cool your cupcakes completely before frosting to keep the icing smooth.
- Piping bag with star tip (optional) – for beautiful, swirled frosting and neat decorations.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry flavor and color.
- Add a spoonful of lemon curd to the frosting for an extra zing.
- Mix in chopped nuts like almonds or pecans for some crunch.
- Use cream cheese instead of butter in the frosting for a tangy twist.
Lemon Blueberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/2 cup milk
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 2-3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- Pinch of salt
Time You’ll Need:
This recipe takes about 15 minutes to prepare, 20-25 minutes to bake, plus around 20 minutes for cooling and frosting. Overall, expect about 1 hour to make these delicious lemon blueberry cupcakes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This makes sure your cupcakes don’t stick and are easy to remove.
2. Mix the Dry Stuff:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until it’s light and fluffy—this usually takes about 3 to 4 minutes.
4. Add Eggs and Flavor:
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the vanilla extract, lemon juice, and lemon zest.
5. Combine Wet and Dry Ingredients:
Now add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition to keep the batter light.
6. Fold in Sour Cream and Blueberries:
Gently fold in the sour cream (or yogurt) to keep the batter smooth. Then carefully fold in the blueberries, being gentle so they don’t break and turn the batter purple.
7. Bake Your Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Completely:
Let the cupcakes cool in the pan for about 5 minutes, then move them to a wire rack to cool fully. Don’t frost until they’re completely cool to prevent melting the frosting.
9. Make the Lemon Buttercream Frosting:
Beat the softened butter until it’s creamy and smooth. Gradually add the sifted powdered sugar one cup at a time, starting on low speed. Then add lemon juice, lemon zest, vanilla, and a pinch of salt. Beat on medium-high speed until combined.
10. Adjust Frosting Consistency:
Add heavy cream or milk one tablespoon at a time until the frosting is smooth and easy to spread or pipe.
11. Frost and Decorate:
Using a piping bag fitted with a star tip or your favorite decorating tip, swirl the frosting on each cupcake. Garnish with fresh blueberries and thin strips of lemon zest on top for a pretty finish.
12. Enjoy!
Your fresh, zesty lemon blueberry cupcakes are ready to serve. Enjoy every bite of these sweet, tangy treats!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw frozen blueberries completely and drain any excess liquid. Toss them in a little flour before folding in to prevent them from sinking and bleeding into the batter.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt is a great substitute and will add similar moisture and tanginess to your cupcakes. Use the same amount called for in the recipe.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days, but bring them to room temperature before serving for the best taste and texture.
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the lemon buttercream frosting a day ahead. Keep it covered tightly in the fridge and bring it back to room temperature before frosting. Give it a quick mix to restore the creamy texture if needed.