Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight
Lemon Blueberry Cupcakes offer a delightful and refreshing twist to traditional desserts. Their zesty lemon flavor paired with the sweet juiciness of fresh blueberries makes them a perfect treat for any occasion. Whether you’re a baking novice or a seasoned pastry chef, these cupcakes are sure to please with their balance of sweet and tart.
My grandmother used to bake these every Sunday afternoon, filling the house with their irresistible aroma. She always had a knack for turning simple ingredients into something special. To this day, I associate these cupcakes with the warmth of her kitchen and the joy of family gatherings.
Why You’ll Love This Recipe
These Lemon Blueberry Cupcakes are a celebration of fresh flavors and simplicity. You’ll love this recipe because it:
- Combines the tanginess of lemons with the sweetness of blueberries, making each bite a burst of flavor.
- Uses easy-to-find ingredients, ensuring you can whip them up anytime.
- Has a fluffy and moist texture thanks to perfectly balanced recipe proportions.
- Is versatile enough to serve at casual brunches or special celebrations.
Ingredients Notes
These are the key ingredients you’ll need:
- Lemons: Use fresh lemons for juice and zest. Organic lemons are preferred for better flavor and health benefits.
- Blueberries: Fresh blueberries are ideal, but frozen will work if fresh are unavailable. Just be sure to thaw and drain them thoroughly.
- Flour: A good quality all-purpose flour will give the cupcakes the right texture.
- Buttermilk: This adds a tangy depth to the flavor and helps make the cupcakes moist and tender.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners. This step is essential to ensure even baking.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
Step 3
In another bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Gently fold in the blueberries.
Step 4
Spoon the batter evenly into the prepared cupcake liners. Make sure not to overfill them—each should be about 2/3 full to allow room for rising.
Step 5
Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage Options
These cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months. To serve, thaw at room temperature or warm them gently in the microwave.
Variations & Substitutions
For a gluten-free version, substitute the flour with a 1:1 gluten-free baking mix. You can also swap the blueberries for raspberries or diced strawberries to change up the flavor. For a dairy-free alternative, use almond milk and coconut oil in place of buttermilk and butter.
Frequently Asked Questions
Can I use frozen blueberries? Yes, you can use frozen blueberries if fresh ones are not available. Be sure to thaw and drain them well to avoid adding excess moisture to your batter.
How can I make them more lemony? For an extra lemony flavor, you could add more lemon zest or a bit of lemon extract. Another option is to drizzle a simple lemon glaze over the cooled cupcakes.
Can I double the recipe? Absolutely! This recipe doubles well. Just ensure you have enough baking trays and adjust the baking time slightly, keeping an eye on them as they bake to prevent overcooking.
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Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 cup fresh blueberries washed and dried
- 0.5 cup unsalted butter softened
- 2 units eggs large
- 1 tbsp lemon zest freshly grated
- 0.25 cup lemon juice fresh
- 0.5 tsp baking powder
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Combine the wet and dry ingredients, mixing just until incorporated.
- Gently fold in the blueberries.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
