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Zesty Lemon Blueberry Cupcakes

A close-up of a moist Lemon blueberry cupcake topped with fresh blueberries and a thick, dripping lemon glaze.
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Make these bright, fresh lemon blueberry cupcakes for a sophisticated summer dessert that balances tart citrus with sweet berries.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  5. In a small bowl, whisk together the 2 tablespoons of lemon juice and the milk.
  6. Alternately add the dry ingredient mixture and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the blueberries.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a drizzling consistency.
  11. Drizzle the glaze over the cooled lemon blueberry cupcakes before serving.

Notes

  • If you use frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before folding them into the batter to prevent sinking.
  • For an extra zesty flavor, use Meyer lemons if available.
  • This recipe makes a great summer baking project for a weekend.

Nutrition

Find it online: https://dishicious.com/lemon-blueberry-cupcake-zesty-summer-baking/