Lemon Blueberry Cupcakes
These soft and moist lemon blueberry cupcakes are bursting with fresh citrus flavor and studded with sweet blueberries. Light yet satisfying, they’re made with oil for a tender crumb and are easy to whip up in under 40 minutes. Perfect for spring and summer gatherings or whenever you crave a bright, fruity dessert.
Equipment
- 1 × 12-cup muffin tin
- 12 × paper liners
- 2 × mixing bowls (large and medium)
- 1 × electric hand mixer or stand mixer
- 1 × whisk
- 1 × spatula
Ingredients
- 1 ½ cups 190 g all-purpose flour
- ¾ cup 150 g granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup 120 ml neutral oil (vegetable, canola, or avocado)
- ⅓ cup 80 ml buttermilk, room temperature
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs room temperature
- ¼ teaspoon vanilla extract
- 1 cup 170 g fresh blueberries, rinsed and dried
Instructions
- Prepare Your Baking Pan: Preheat your oven to 350°F (175°C) so it’s fully heated when you’re ready to bake. Line a 12-cup muffin tin with paper liners. This ensures the cupcakes release easily after baking and keeps cleanup simple. Set the pan aside while you prepare the batter.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt. Make sure everything is thoroughly combined and free of lumps. The cornstarch helps create a softer crumb, while the leavening agents give the cupcakes a light, airy texture.
- Incorporate the Oil into the Dry Base: Using an electric mixer on low speed, slowly drizzle the oil into the dry mixture. Continue mixing until all of the dry ingredients are evenly coated with oil. The mixture may look slightly crumbly at this stage, but that’s expected—this step ensures the flour is moistened, which helps prevent overmixing later.
- Mix the Wet Ingredients Separately: In a medium-sized bowl or large measuring cup, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth. The buttermilk keeps the cupcakes tender, the lemon zest and juice bring brightness, and the eggs provide structure.
- Combine Wet and Dry Mixtures: With the mixer running on low speed, gradually pour the wet mixture into the bowl of dry ingredients. Mix only until the batter is smooth and no streaks of flour remain. Avoid overmixing—doing so can make the cupcakes dense rather than fluffy. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well incorporated.
- Gently Fold in Blueberries: Add the blueberries to the batter and use a spatula to gently fold them in. Be careful not to stir too vigorously, or the berries may burst and turn the batter purple. Folding ensures the blueberries stay whole and are evenly distributed throughout the cupcakes.
- Portion the Cupcake Batter: Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups. Each liner should be filled about two-thirds to three-quarters full, leaving room for the cupcakes to rise without spilling over.
- Bake Until Perfectly Done: Place the muffin tin on the center rack of the preheated oven. Bake for 20–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached. Keep in mind that every oven is slightly different, so start checking around the 20-minute mark.
- Cool the Cupcakes: Allow the cupcakes to rest in the pan for about 5 minutes after baking. Then, carefully remove them from the tin and transfer them to a wire cooling rack. This step prevents condensation from forming inside the liners, which can make cupcakes soggy. Let them cool completely before adding any frosting.
- Frost and Enjoy: Once cooled, decorate the cupcakes with your favorite frosting—lemon cream cheese, blueberry buttercream, or classic lemon frosting pair especially well with the bright, fruity flavor. Serve fresh for the best taste, or refrigerate in an airtight container to keep them soft and moist for several days.
Notes
- Using oil instead of butter keeps the cupcakes soft, moist, and tender even after refrigeration.
- Cornstarch in the dry mix helps create a lighter, fluffier crumb.
- For the best flavor, use freshly grated lemon zest and fresh-squeezed lemon juice.
- Make sure the blueberries are rinsed and completely dried to prevent extra moisture in the batter.
- Gently fold in the blueberries to avoid bursting them and turning the batter purple.
- Room-temperature eggs and buttermilk blend more smoothly into the batter, ensuring even texture.
- Lightly dusting blueberries in flour before folding can help prevent them from sinking.
- Always allow the cupcakes to cool completely before frosting to keep the icing smooth and stable.
