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A trio of delicious lemon blueberry cupcakes, topped with swirl frosting and fresh blueberries.

Classic Lemon Blueberry Cupcakes

These classic lemon blueberry cupcakes are light, fluffy, and bursting with citrus and berry flavor. Perfect for any occasion, they are topped with an optional tangy lemon glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 300 kcal

Equipment

  • Oven
  • 12-cup Muffin Tin
  • Paper Liners
  • Medium Bowl
  • Whisk
  • Large Bowl
  • Electric Mixer
  • Wooden Skewer
  • Wire Rack
  • Small Bowl

Ingredients
  

Cupcakes

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • ½ cup milk whole milk preferred
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons fresh lemon zest from 1-2 medium lemons
  • 1 cup fresh blueberries

Lemon Glaze (optional)

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, and salt.

Mixing

  • In a large bowl, cream together the softened butter and lemon zest using an electric mixer until light and fluffy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated.
  • Stir in the milk and fresh lemon juice until just combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
  • Gently fold in the fresh blueberries; you can lightly toss them with flour beforehand to prevent sinking.

Baking

  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Glaze (Optional)

  • While the cupcakes cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
  • Adjust the glaze consistency by adding more sugar for a thicker glaze or more juice for a thinner one.

Serving

  • Once completely cool, drizzle the cupcakes with the lemon glaze and serve immediately.

Notes

For an extra burst of lemon flavor, add more lemon zest to the batter. Ensure all cold ingredients are at room temperature for a smoother batter. Do not overmix the batter to keep the cupcakes light and tender.