Today, I’m sharing with you one of my favorite cupcake recipes. These Lemon Blueberry Cupcakes are light, fluffy, and ultra-soft. There is nothing better than a fresh blueberry. These gorgeous Lemon blueberry cupcakes are bursting with fresh blueberries and a hint of lemon. Adding the lemon glaze on top of them makes these cupcakes completely irresistible.
These Lemon Blueberry Cupcakes are quick and easy with a moist and soft center bursting with blueberries and a perfectly golden brown top. I added some fresh lemon juice and lemon zest to give these cupcakes their refreshing but not overpowering lemon flavor.
For the blueberries, I prefer fresh but if you’re using frozen, be sure to stir them into the batter without thawing, otherwise, they will turn the cupcakes in purple. In this Lemon Blueberry Cupcakes recipe, I have used yogurt, alternatively, you may add sour cream and without doubt, they will give amazing results.
Last week was my Son’s first day of school. Oh…Yeah, kids grow so fast can’t believe he is going to Pre-K. So I thought of starting a tradition and bake his favorite blueberry cupcakes every year on his 1st day of school. My son was super excited about going to school, making new friends, meeting his teacher, riding on a “yellow” school bus, etc. During this pandemic, things are quite different and he will be doing distance learning for a while until its safe to go back to school.
I and my husband decided to make his day special so we took him to the school campus in the evening where he had spent some time in the play area, then we did a photoshoot, etc. Later on, we open the dessert box and surprised him with his favorite blueberry cupcakes and his expressions cannot be described in words. At the end of the day, we had so many memories to share.
This recipe is such a crowd-pleaser and perfect for birthday parties, picnics, weekend parties, etc. Just top them with lemon glaze or frosting of your choice and they’ll be a new favorite. Trust me, after one taste – you’ll want to make them every chance you get.
To make Lemon Blueberry Cupcakes at home follow the detailed step by step recipe posted below.
Do try other dessert recipes :
- Almond Coconut Cookies
- Thumbprint Cookies
- Cherry Ice Cream
- Bounty Bars
- Sabudana Kheer
- Rice Kheer
- Kaju Pista Roll
- Instant Modak
- Dry Fruits Laddu
- Sahi Tukra
- Instant Gulab Jamun
- Strawberry Jam
- Mango Ice Cream
- Royal Falooda
- Mango Shrikhand
- Mango Mastani
- Strawberry Lassi
- Til ke Laddu
Preparation Time: 10mins ∏ Baking Time: 20-22mins ∏ Servings: 6 cupcakes
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Lemon Glaze
How to make Lemon Blueberry Cupcakes
Step1: Line a 6-count muffin/cupcake tin with liners. Preheat oven to 385˚F. In a large mixing bowl add 1 egg. (Make sure egg is at room temperature).
Step2: Add 1/2 cup granulated sugar, using an electric mixer beat them together on high speed for around 5 minutes. The batter should turn thick and light in color.
Step3: Now add 1/4 cup vegetable oil, 1/2 cup fresh yogurt (or sour cream), 1/2 teaspoon vanilla extract along with a pinch of salt.
Step4: Set the mixer to low speed and mix just until combined. Then keep aside.
Step5: In a small bowl, add 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda and whisk to combine.
Step6: Gradually mix in the flour mixture into the wet ingredients. Using a handheld whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. Do not overmix otherwise the cupcakes can become dense. Scraping down sides as needed.
Step7: Add 1/8 teaspoon lemon zest along with 1/2 teaspoon lemon juice.
Step8: Whisk in just until combined. The batter should be smooth and lump-free.
Step9: Add the blueberries into the batter. Using a rubber spatula or spoon, fold the berries into the batter. Folding just until combined.
Step10: Spoon the prepared batter into a muffin/cupcake tin lined with paper liners. (It’s important to use the liners, otherwise, the blueberries will stick to the bottom of the pan, making the cupcake difficult to remove.)
Step11: Bake at 385˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough.
Step12: In the meanwhile, we can prepare the lemon glaze. Adding glaze is totally optional, but I will recommend adding it as it balances the sweet and lemon flavors. In a small bowl, combine 1/2 cup powdered sugar, 1/2 teaspoon lemon juice (or as desired) and 1/8 teaspoon lemon zest.
Step13: Using a spoon or small hand whisk keep stirring until the sugar is completely dissolved. Keep adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar. Lemon glaze is ready.
Step14: To check whether the cupcakes are perfectly baked, insert a toothpick and it should come out clean. If the dough sticks to the toothpick then you need to bake for additional 3-4 minutes.
Step15: Once done remove cupcakes from the tin and cool on a wire rack until room temperature then drizzle with lemon glaze.
Step16: Lemon Blueberry Cupcakes are ready. Top with your choice of frosting, if desired. Enjoy!
Watch this video for making Lemon Blueberry Cupcakes
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- The batter should be thick and scoopable, it should not be runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add yogurt, a tablespoon at a time until the proper consistency
- Keep cupcakes covered tightly at room temperature or in the refrigerator.
- You can use either Greek or regular yogurt.