Lemon Blueberry Cupcakes: Easy and Irresistibly Delicious Treats
These lemon blueberry cupcakes are light, fluffy, and bursting with flavor. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the butter, eggs, lemon juice, lemon zest, and vanilla extract to the dry ingredients and mix until smooth.
- Gently fold in the blueberries.
- Fill each cupcake liner with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra lemon flavor, add a lemon glaze on top.
- These cupcakes can be made a day in advance.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg