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Delicious Lemon Blueberry Cupcakes

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Light and fluffy lemon blueberry cupcakes bursting with fresh citrus flavor and juicy berries, topped with a sweet lemon glaze for a refreshing and elegant dessert.

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs, room temperature

1 tablespoon lemon zest

1 cup fresh or frozen blueberries

1/2 cup milk or almond milk

1 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and sugar together for 3–4 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing gently until just combined.
  7. Carefully fold in the blueberries.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cupcakes to cool completely.
  11. Whisk together powdered sugar and lemon juice to make the glaze.
  12. Drizzle the glaze over cooled cupcakes and let it set before serving.

Notes

Toss blueberries in a little flour before folding into the batter to prevent sinking.

Frozen blueberries can be used without thawing.

Substitute buttermilk for a richer flavor.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze unglazed cupcakes for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/delicious-lemon-blueberry-cupcakes/