Lemon Blueberry Cupcakes

Perfect for spring or summer, lemon blueberry cupcakes are a bright and sunny sweet treat! My recipe is designed to stay soft and moist even when refrigerated.

Recipe includes a how-to video!

Course cupcakes, Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings cupcakes

Calories 216kcal

Author Sam Merritt

Equipment

Ingredients

1 ½ cups (190 g) all-purpose flour
¾ cups (150 g) granulated sugar
2 Tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon table salt
½ cup (120 ml) neutral cooking oil (avocado, vegetable, or canola oil)
⅓ cup (80 ml) buttermilk room temperature preferred
2 Tablespoons lemon zest
2 Tablespoons lemon juice fresh squeezed preferred
2 large eggs room temperature preferred
¼ teaspoon vanilla extract
1 cup (170 g) fresh blueberries (rinsed and completely dried)

Instructions

Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
1 ½ cups all-purpose flour, ¾ cups granulated sugar, 2 Tablespoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon table salt
Use an electric mixer and slowly drizzle oil into mixture, mixing on low speed to combine. Mixture may appear crumbly, this is fine, but all of the dry ingredients should be moistened.
½ cup neutral cooking oil
In a separate medium-sized mixing bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla.
⅓ cup buttermilk, 2 Tablespoons lemon zest, 2 Tablespoons lemon juice, 2 large eggs, ¼ teaspoon vanilla extract
With mixer on low speed, slowly drizzle the wet mixture into the dry, stirring until completely combined.
Add blueberries and use a spatula to gently fold into the batter until well distributed.
1 cup fresh blueberries
Divide batter evenly into prepared muffin tin. Transfer to center rack of 350F (175C) preheated oven and bake for 20-22 minutes, until cupcakes are baked through and a toothpick inserted into the center of a cupcake comes out dry, or with a few moist crumbs.
Allow cupcakes to cool in their pan for 5 minutes before carefully removing to a cooling rack to finish cooling. Cool completely before frosting. I recommend my lemon frosting, blueberry frosting, or my new lemon cream cheese frosting.

Video

Notes

Storing

Store at room temperature for up to several hours but otherwise keep refrigerated in an airtight container for up to 4 days.

Nutrition