Lemon Blueberry Cupcakes are light, fluffy, and filled with bursts of sweet blueberries and a bright, tangy lemon flavor. The combination of fresh blueberries and zesty lemon makes these cupcakes feel fresh and perfect for any time you’re craving something fruity and cheerful. The soft cupcake base pairs wonderfully with the creamy frosting on top, creating a delicious little treat.
I love making these cupcakes when I want to brighten up the kitchen and mood with their cheerful colors and flavors. One tip I’ve found helpful is to toss the blueberries in a bit of flour before adding them to the batter—this keeps them from sinking right to the bottom during baking. It makes sure each bite has a nice balance of lemon and blueberry.
These cupcakes are great for pretty much any occasion, from casual get-togethers to birthday parties. I like to enjoy them with a cup of tea or fresh lemon water on the side. They always seem to bring a smile, and I often find myself sneaking an extra one or two because they just hit the spot perfectly.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries add a juicy burst and pretty color to the cupcakes. If fresh aren’t available, frozen works too—just don’t thaw before folding to avoid blue batter.
Lemon zest and juice: These give that fresh, bright lemon flavor. I always use fresh lemons for best taste. Bottled lemon juice won’t have the same zing, so avoid if possible.
Sour cream or Greek yogurt: This keeps the cupcakes moist and tender. Greek yogurt is a great healthier swap with a slight tang that complements lemon well.
Butter: Using unsalted butter lets you control the salt in the recipe. Make sure it’s softened to room temperature so it creams well with the sugar.
Powdered sugar in frosting: Sift it before adding to avoid lumps. Adjust the amount to get your preferred sweetness and frosting thickness.
How Can I Keep Blueberries from Sinking in the Cupcakes?
Blueberries are heavy and tend to sink during baking. Here’s how to keep them evenly spread:
- Gently toss the blueberries in a small amount of flour from your measured dry ingredients before folding them in. This light coating helps suspend them in the batter.
- Fold blueberries in carefully using a spatula to avoid breaking them and staining the batter too much.
- Avoid overmixing once blueberries are added; mix just until combined.
These steps help the blueberries stay suspended, so every cupcake has fruity bites instead of blueberries all at the bottom.
Equipment You’ll Need
- 12-cup muffin tin – I like this because it helps keep the cupcakes perfectly shaped and even in size.
- Cupcake liners – to prevent sticking and make cleanup easier.
- Mixing bowls – for dry ingredients and mixing wet ingredients separately, making everything easier to combine.
- Electric hand or stand mixer – helps beat butter and sugar smoothly and makes frosting quick and fluffy.
- Rubber spatula – perfect for gently folding in blueberries and scraping down the sides of bowls.
- Measuring cups and spoons – for precise ingredients like lemon juice and zest.
- Cooling rack – to let cupcakes cool quickly and evenly before frosting.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for different berry flavors and colors.
- Mix in some shredded coconut or chopped nuts into the batter for texture and extra flavor.
- Replace lemon with orange or lime zest and juice for a citrus twist.
- Add a splash of almond extract in the frosting for a nutty aroma that pairs well with fruit flavors.
How to Make Lemon Blueberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- ½ cup sour cream or plain Greek yogurt
- ½ cup milk
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2-3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp heavy cream or milk (optional, for consistency)
For Garnish:
- Fresh blueberries
- Thin lemon slices or lemon wedges
- Additional lemon zest (optional)
How Much Time Will You Need?
You’ll spend about 15 minutes mixing and preparing the cupcakes, 18-22 minutes baking time, plus around 15 minutes cooling before frosting. So, plan for about 45 minutes in total from start to delicious finish.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by heating your oven to 350°F (175°C). Line your 12-cup muffin tin with cupcake liners to keep the cupcakes from sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set it aside for later.
3. Cream Butter and Sugar:
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 3 to 4 minutes. This creates a nice base for your cupcakes.
4. Add Eggs and Flavorings:
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then add vanilla extract, lemon zest, and fresh lemon juice for that bright citrus flavor.
5. Combine Wet and Dry Ingredients:
Add the dry ingredients in three parts, alternating with the sour cream and milk—start and finish with the dry mix. Mix everything until just combined — you don’t want to overmix or the cupcakes could be tough.
6. Fold in Blueberries:
Carefully fold in the fresh blueberries using a spatula to avoid breaking them. This keeps your batter a lovely color and prevents blueberry streaks.
7. Fill Cupcake Liners and Bake:
Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.
9. Make the Lemon Buttercream Frosting:
Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in the lemon juice and zest. If the frosting is too thick, add a little heavy cream or milk until it’s smooth and fluffy.
10. Frost and Garnish:
Once the cupcakes are fully cooled, frost them using a piping bag or knife, creating pretty swirls on top. Garnish each cupcake with fresh blueberries, a thin lemon slice or wedge, and a little extra lemon zest for a fresh finish.
11. Serve and Enjoy!
Enjoy your moist lemon blueberry cupcakes with their tangy, creamy frosting. Perfect for a bright and tasty treat any time.
Can I Use Frozen Blueberries in These Cupcakes?
Yes, you can use frozen blueberries! Just fold them into the batter while still frozen to help prevent the batter from turning purple. Avoid thawing beforehand to keep the blueberries intact.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days or freeze for up to 3 months. Thaw frozen cupcakes at room temperature before serving.
Can I Make the Frosting Ahead of Time?
Absolutely! Make the lemon buttercream frosting up to 2 days in advance and store it in an airtight container in the fridge. Bring it to room temperature and re-whip it before frosting for the best texture.
What Can I Substitute for Sour Cream in the Batter?
You can replace the sour cream with plain Greek yogurt or even buttermilk. Both will keep the cupcakes moist while providing a slight tang that pairs well with lemon.