Description
Lemon Blueberry Cupcakes are a delightful treat, balancing zesty lemon and sweet blueberries in a fluffy, moist cupcake. Perfect for celebrations or everyday indulgence!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Eggs
- Milk
- Unsalted Butter
- Lemon Zest
- Lemon Juice
- Blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream softened butter and sugar in a mixing bowl until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then add lemon zest and juice until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients, alternating with milk until just combined.
- Gently fold in blueberries without crushing them.
- Fill each muffin cup two-thirds full of batter and bake for 18-20 minutes or until golden brown. Allow cooling on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: - For added flavor, consider incorporating vanilla extract or swapping blueberries with raspberries. - Store cupcakes in an airtight container at room temperature for up to three days; microwave briefly for reheating.