Introduction

These Lemon Blueberry Cupcakes are a delightful treat combining zesty lemon flavor with juicy blueberries in a tender, moist cupcake. Topped with a creamy lemon cream cheese frosting, they are perfect for springtime gatherings or any occasion where a fresh, sweet bite is welcome.

The image shows a single cupcake on a white marbled surface. The cupcake has a light golden base with visible dark blueberry bits inside. On top, there are three thick, smooth, and creamy white frosting layers stacked in a swirl, decorated with small yellow lemon zest flakes. Three fresh blueberries sit at the very top of the frosting. In the background, there is a white bowl filled with blueberries and two whole yellow lemons slightly blurred. A few loose blueberries and a lemon wedge are also placed around the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries (if using frozen, do not thaw first)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest
1/2 cup (1 stick) unsalted butter, very soft (for frosting)
1 (8 ounce) block full-fat cream cheese, very soft
4 cups confectioners’ sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional, for frosting)
1/2 teaspoon finely grated lemon zest (for frosting)
1 teaspoon freshly grated lemon zest, optional (for decoration)
1/2 cup fresh blueberries, optional (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
Step 2: In a medium bowl, whisk together 1 and 3/4 cups of the flour, baking powder, baking soda, and salt. In another bowl, combine sour cream, milk, and 2 tablespoons of lemon juice; whisk to blend. Place blueberries in a small bowl, toss with the remaining lemon juice, then coat them with the remaining 2 tablespoons of flour. Set aside.
Step 3: In a large mixing bowl, beat the 1/2 cup room temperature butter until creamy, about 30 seconds. Add granulated sugar and lemon extract (if using) and beat until fluffy. Add the egg and yolk, mixing well.
Step 4: Reduce the mixer speed to low. Add half of the flour mixture and mix until just combined, then add half of the sour cream mixture and mix just until combined. Repeat with the remaining flour and sour cream mixtures, mixing slowly to avoid overmixing. Fold in the floured blueberries and lemon zest using a rubber spatula.
Step 5: Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: For the frosting, beat the soft butter and cream cheese together until smooth and creamy. Gradually add confectioners’ sugar and lemon juice, beating on low then medium until light and fluffy, about 2 minutes.
Step 7: Mix in vanilla extract, lemon extract (if using), and lemon zest. If frosting is too thick, add a teaspoon of milk or heavy cream to reach a spreadable consistency.
Step 8: Pipe or spread the frosting over cooled cupcakes. For a beautiful finishing touch, top each cupcake with a pinch of fresh lemon zest and extra blueberries, if desired.

Tips & Variations

Coating the blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
For extra lemon flavor, add lemon extract to both the batter and the frosting.
Use frozen blueberries straight from the freezer to keep the batter from turning purple.
Try adding a teaspoon of poppy seeds to the batter for a subtle crunch and extra texture.
To decorate, swap blueberries for candied lemon peel for a different look and flavor.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. You can freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months; thaw completely before frosting and serving.

How to Serve

A close-up view of a cupcake on a white plate with a white marbled texture under it, showing a light golden-brown base speckled with dark purple blueberries inside. On top of the cupcake is a thick swirl of smooth, white frosting, finished with three fresh blueberries placed neatly at the center. There are small yellow zest bits sprinkled lightly over the frosting. Behind it, two more similar cupcakes with the same white frosting and blueberries are partially visible. Some fresh blueberries and a lemon wedge sit on the plate near the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used without thawing. Toss them in the flour before folding into the batter to prevent color bleeding and sinking.

How can I make the cupcakes more lemony?

Adding lemon extract to both the batter and frosting enhances the lemon flavor. Freshly grated lemon zest also adds brightness to the cupcakes and frosting.