Lemon Blueberry Cupcakes are such a bright and cheerful treat! They have a soft, tender cake that’s bursting with juicy blueberries and a fresh splash of lemon flavor. The combination of sweet blueberries and zesty lemon makes each bite feel light and refreshing, perfect for any time you want a little pick-me-up.
I love making these cupcakes whenever I want to add a bit of sunshine to my day. The lemon zest in the batter and a bit of lemon juice in the frosting really bring out the flavors. I like to use fresh blueberries, but frozen works well too—just be gentle when folding them in so they don’t turn the batter purple.
These cupcakes are wonderful to serve at brunches, afternoon tea, or just as a sweet snack. I often keep a batch ready for when friends drop by because they always get complimented. Plus, they’re so easy to grab and enjoy without feeling too heavy, which I really appreciate!
Key Ingredients & Substitutions
Flour: All-purpose flour works well here to give a soft crumb. For a gluten-free option, try a 1-to-1 gluten-free flour blend.
Butter & Sour Cream: Unsalted butter adds richness, and sour cream keeps cupcakes moist. Greek yogurt can replace sour cream for a tangier taste and a bit healthier twist.
Lemon Juice & Zest: Fresh lemon juice and zest bring bright citrus flavor. Use bottled lemon juice if fresh isn’t available, but zest really makes a difference for fresh aroma.
Blueberries: Fresh blueberries give the best texture and taste. If using frozen, toss them in a bit of flour before folding to prevent color bleeding.
Frosting: The homemade lemon buttercream is creamy and tangy. You can swap heavy cream with milk or even a dairy-free milk if needed.
How Can I Keep Blueberries From Turning My Batter Purple?
To keep your batter nice and light while adding blueberries, be gentle when folding them in. Here’s how:
- Use fresh or well-thawed frozen blueberries.
- Before adding, toss blueberries lightly in a teaspoon of flour to prevent them from sinking or bleeding.
- Fold them into the batter slowly with a spatula, stopping as soon as they are evenly distributed.
This helps keep the batter’s lovely color and prevents blueberries from bursting and making everything purple.
Equipment You’ll Need
- 12-cup muffin tin with cupcake liners – I like using liners for easy clean-up and to keep the cupcakes looking tidy.
- Medium mixing bowls – handy for mixing dry and wet ingredients separately.
- Electric mixer or whisk – makes creaming butter and beating the frosting much easier and quicker.
- Rubber spatula – perfect for gently folding in blueberries and scraping down bowls.
- Cooling rack – helps the cupcakes cool evenly so the frosting doesn’t melt.
Flavor Variations & Add-Ins
- Use lemon zest and berries in muffins or bread for a similar fresh flavor without frosting.
- Replace blueberries with raspberries or blackberries for different berries’ sweetness and color.
- Add a splash of vanilla or almond extract in the frosting for extra depth.
- Top with a dollop of whipped cream or cream cheese frosting for a richer experience.
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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tbsp lemon zest (from about 1 lemon)
- 1 cup fresh blueberries (plus extra for garnish)
For The Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk (optional, for consistency)
For Decoration:
- Lemon slices (thinly sliced)
- Fresh blueberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 18-22 minutes baking time. Allow 20-30 minutes cooling before frosting and decorating. Overall, you’ll spend roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Mixing Bowls:
Preheat 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 all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
Using an electric mixer, cream the softened butter and granulated sugar in a large bowl. Beat for about 3-4 minutes until the mixture is light and fluffy.
4. Add Eggs and Flavorings:
Add eggs one at a time to the butter mixture, making sure to beat well after each addition. Stir in vanilla extract, lemon juice, and lemon zest to add fresh citrus flavor.
5. Combine Dry Ingredients and Sour Cream:
Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix gently until everything is just combined—don’t overmix!
6. Fold in Blueberries:
Carefully fold in the blueberries using a rubber spatula. Be gentle to keep the blueberries whole and prevent the batter from turning purple.
7. Fill Cupcake Liners and Bake:
Divide the batter evenly among the liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Cool the Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Make the Frosting:
Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add lemon juice and vanilla extract, beating until fluffy. If the frosting is too thick, add a little heavy cream or milk to reach your preferred consistency.
10. Frost and Decorate:
Once cupcakes are fully cooled, pipe or spread the lemon frosting on top using a piping bag fitted with a star tip or a spatula. Garnish each cupcake with a thin lemon slice and a few fresh blueberries.
11. Serve and Enjoy!
These lemon blueberry cupcakes are ready to enjoy! They’re moist, tangy, and perfect for any occasion.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! If using frozen blueberries, thaw them completely and toss lightly in a bit of flour before folding them into the batter. This helps prevent color bleeding and keeps the batter from turning purple.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze for up to 2 months. Make sure to thaw frozen cupcakes at room temperature before frosting.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the lemon buttercream frosting a day in advance. Keep it covered tightly in the fridge and bring it to room temperature before re-whipping to restore its fluffy texture.
Can I Substitute Sour Cream with Something Else?
Yes, Greek yogurt is a great substitute for sour cream—use the same amount. It will keep the cupcakes moist and add a pleasant tang.