Lemon Blueberry Cupcakes are a bright and cheerful treat that bring together the fresh tang of lemon and the sweet bursts of juicy blueberries. These cupcakes are soft, moist, and packed with little pockets of fruity goodness that make every bite a little celebration. The lemon flavor adds a lovely zing that pairs perfectly with the gentle sweetness of the berries.
I love making these cupcakes when I want something light and fresh but still comforting. There’s something about the combination of lemon and blueberry that just feels like spring or summer in every bite. When I bake them, I always try to add a bit more zest on top or a dollop of cream cheese frosting to balance out the flavors and bring an extra creamy touch.
These cupcakes are perfect for sharing with friends on a sunny afternoon or bringing along to a casual get-together. I find that everyone enjoys them because they’re not too sweet but still feel special. I like to serve them with a cup of tea or lemonade, and sometimes I’ll garnish with a few fresh blueberries or a thin lemon slice for a pretty touch. They’re simple but always a hit!
Key Ingredients & Substitutions
Blueberries: Fresh blueberries give the best burst of flavor and texture. If fresh aren’t available, frozen blueberries work fine—just don’t thaw them before folding into the batter to avoid excess moisture.
Lemon: Both zest and juice brighten the cupcakes. Use organic lemons if possible to avoid bitterness from the pith when zesting. Bottled lemon juice can substitute but fresh is best for flavor.
Sour Cream or Greek Yogurt: These add moisture and slight tang. You can swap sour cream for Greek yogurt without changing taste much. For dairy-free, use coconut yogurt but the texture may differ.
Cream Cheese & Butter: Softening these first is key for smooth frosting. If you want a lighter option, try mixing cream cheese with whipped cream instead of all butter, but classic frosting is richer.
How Do You Keep Blueberries Intact in the Batter?
Blueberries can easily burst and turn your batter purple if you’re not careful. Here’s how to keep them whole:
- Gently fold blueberries into the batter at the very end using a spatula.
- Coat blueberries lightly with a bit of flour before adding; this helps suspend them and protects their skins.
- Avoid overmixing once the berries are in, to keep the batter light and prevent crushing.
These easy steps help prevent color bleeding and keep blueberries juicy inside the cupcakes!
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything organized.
- Electric hand or stand mixer – makes creaming butter and sugar, and beating frosting, quick and effortless.
- Measuring cups and spoons – accuracy is key for fluffy cupcakes and creamy frosting.
- Rubber spatula – perfect for gently folding in blueberries and mixing frosting without knocking out air.
- Ice cream scoop or spoon – helps divide batter evenly into cupcake liners for uniform baking.
- Cooling racks – let the cupcakes cool completely before frosting, preventing melting or sliding.
Flavor Variations & Add-Ins
- Switch blueberries for raspberries or blackberries for different berry flavors; they all add a lovely tartness.
- For a richer taste, add a splash of vanilla or almond extract to the batter or frosting.
- Stir in shredded coconut or chopped nuts for extra texture and flavor.
- Use lemon curd or lemon zest in the frosting for an extra zing; perfect if you love intense lemon flavor.
How to Make 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 Greek yogurt
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup milk
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For Garnish:
- Fresh blueberries
- Thin lemon slices or twists
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and then about 20 minutes for cooling and frosting. In total, plan for around 50-60 minutes before you can enjoy your Lemon Blueberry Cupcakes!
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to get ready for the batter.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — this usually takes about 3 to 4 minutes.
4. Add Eggs and Flavors:
Add the eggs one at a time, beating well after each addition. Next, stir in the vanilla extract, lemon zest, and lemon juice for a fresh citrusy aroma.
5. Combine Wet and Dry Ingredients:
Now, alternate adding the dry flour mixture and the milk into the butter mixture, starting and ending with the flour. Mix everything until just combined — don’t overmix to keep cupcakes tender.
6. Fold in Sour Cream and Blueberries:
Gently fold the sour cream (or Greek yogurt) and fresh blueberries into the batter. Be careful not to break the berries to keep your batter beautifully speckled with bursts of blueberry.
7. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Your Cupcakes:
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
9. Make the Lemon Cream Cheese Frosting:
While the cupcakes cool, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until your frosting reaches the thickness you like. Finally, stir in the lemon juice and lemon zest.
10. Frost and Garnish:
Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting over each one. Garnish with fresh blueberries and a thin slice or twist of lemon for a pretty finish.
11. Serve and Enjoy:
Your Lemon Blueberry Cupcakes are ready to enjoy! Store any leftovers in the refrigerator to keep them fresh.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just keep them frozen and fold them directly into the batter to prevent extra moisture. This helps avoid turning the batter purple and keeps the cupcakes light.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. You can make the frosting separately and frost the cupcakes just before serving for the best texture.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in the refrigerator in an airtight container for up to 3-4 days. Bring them to room temperature before serving for the best flavor and softness.
Can I Substitute Sour Cream with Greek Yogurt?
Yes! Greek yogurt is a great substitute for sour cream in this recipe and will give you a similar moist texture with a slight tang. Use the same amount as called for sour cream.
