Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight

Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight
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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.

Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight Final Dish Presentation

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.

Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight ingredients

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.

Frequently Asked Questions

Can I prepare the batter ahead of time?
While it’s best to bake the cupcakes soon after mixing the batter, you can prepare the batter up to 2 hours in advance. Cover it tightly and refrigerate. Before baking, gently stir the batter. Keep in mind that the baking powder will start to activate as soon as it’s mixed with the wet ingredients, so baking sooner rather than later is ideal for the best rise.

What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the cup with milk until it reaches 1 cup. Let it sit for 5-10 minutes to curdle slightly before using it in the recipe. Alternatively, plain yogurt or sour cream thinned with a little milk can also be used as a 1:1 substitute, adding a similar tang and moisture to the cupcakes.

How do I know when the cupcakes are perfectly baked?
The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. They should also be lightly golden brown on top and spring back gently when lightly touched. The internal temperature should reach approximately 200-210°F (93-99°C). If the tops are browning too quickly, you can loosely tent a piece of foil over the cupcakes during the last few minutes of baking.

Can I double this recipe to make more cupcakes?
Yes, you can absolutely double this recipe. Use a larger mixing bowl to accommodate the increased volume of ingredients. When doubling, the baking time might need to be increased by a few minutes, so start checking for doneness around 18 minutes. Also, ensure your oven has enough space to bake both trays of cupcakes evenly, and rotate the trays halfway through baking for consistent results.

What are the nutritional benefits of these Lemon Blueberry Cupcakes?
While cupcakes are a treat, these Lemon Blueberry Cupcakes offer some nutritional benefits. Blueberries are packed with antioxidants, vitamins C and K, and fiber. Lemons provide vitamin C and contribute to overall flavor without adding many calories. Buttermilk also contains calcium and probiotics. Enjoying them in moderation allows you to savor the flavor while reaping some of the nutritional benefits of the ingredients.

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Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight

Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight

A refreshing combination of lemon and blueberry, these cupcakes are perfect for a summer treat!
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

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

For an extra burst of flavor, top the cupcakes with a lemon glaze or cream cheese frosting.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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