Some desserts are pure sunshine in every bite, and Lemon Blueberry Cupcakes are exactly that. With bursts of juicy blueberries and the brightness of fresh lemon, these cupcakes are a celebration of flavor. Whether you’re baking in the middle of summer or want something to lighten up a cozy winter day, these American-inspired treats offer the perfect balance of sweet, tangy, and creamy.
These cupcakes are soft and moist thanks to a touch of sour cream and a simple mix-by-hand batter. But what really sends them over the top is the luscious lemon cream cheese frosting – fluffy, rich, and full of citrus zing.
Why You’ll Love These Lemon Blueberry Cupcakes
- Fresh and fruity – ideal for both warm and cool seasons
- Moist and tender thanks to milk, sour cream, and oil
- No mixer needed for the cupcake batter
- Zesty cream cheese frosting adds richness and tang
- Perfect for brunches, parties, or a weekend bake
Whether you’re entertaining guests or looking to treat yourself, these lemon blueberry cupcakes hit the sweet spot every time.
Ingredients (Makes 6 Cupcakes)
For the Cupcakes:
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (6 g) baking powder
- ½ tsp (3 g) salt
- ½ cup (122 g) milk, room temperature
- ¼ cup (55 g) vegetable oil
- 2 tbsp (24 g) sour cream
- 1 large egg, room temperature
- 2 tbsp (30 g) lemon juice, freshly squeezed
- Zest of 1 lemon
- ¾ cup (111 g) fresh blueberries
For the Lemon Cream Cheese Frosting:
- 1 cup (227 g) unsalted butter, room temperature
- 4 oz (113 g) cream cheese, room temperature
- 3 ½ cups (420 g) powdered sugar
- 1 tbsp (15 g) lemon juice, freshly squeezed
- Zest of 1 lemon
- ¼ tsp (1.5 g) salt
- Additional lemon zest and blueberries for garnish (optional)
How to Make Lemon Blueberry Cupcakes
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the milk, oil, sour cream, egg, lemon juice, and lemon zest until fully combined.
Step 4: Make the Batter
Add the wet ingredients to the dry ingredients. Stir gently until just combined – do not overmix. Fold in the blueberries until evenly distributed.
Step 5: Bake the Cupcakes
Divide the batter evenly among the 6 liners, filling each about ¾ full. Bake for 20–22 minutes, or until the tops spring back when gently touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Cream Cheese Frosting
Step 6: Whip the Base
In a stand mixer or using a hand mixer, beat the butter and cream cheese on medium-high speed until smooth and fluffy – about 2 minutes.
Step 7: Add Sugar and Flavor
Add half of the powdered sugar, mixing on low until combined. Add the remaining sugar, lemon juice, zest, and salt. Beat on low until incorporated, then increase speed and whip for 2–3 minutes until light and fluffy.
Step 8: Frost and Decorate
Pipe or spread the frosting onto the cooled cupcakes. Garnish with fresh blueberries and a sprinkle of lemon zest for a beautiful finishing touch.
Tips for Perfect Lemon Blueberry Cupcakes
- Use fresh lemon juice and zest for the brightest flavor.
- Toss the blueberries in a bit of flour before adding to the batter to prevent sinking.
- Use room temperature ingredients for a smoother batter and better bake.
- Chill the frosting briefly if it’s too soft for piping.
Flavor Variations & Substitutions
- Make it vegan: Use plant-based milk, oil, and a dairy-free sour cream and frosting substitute.
- Try with raspberries or blackberries instead of blueberries.
- Add a lemon curd center for an extra zingy surprise.
Perfect for Any Occasion
These lemon blueberry cupcakes are crowd-pleasers that suit any celebration. Serve them at summer barbecues, baby showers, spring brunches, or even cozy up with one in winter beside a warm drink.
They’re elegant yet approachable, making them a reliable go-to recipe for bakers of any level.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter – this prevents them from bleeding too much into the mix.
How do I store lemon blueberry cupcakes?
Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best texture.
Can I double this recipe?
Absolutely! It scales perfectly if you’re baking for a larger crowd.
Lemon Blueberry Cupcakes
Ingredients
For the Cupcakes:
- 1 ¼ cups 156 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1 ½ tsp 6 g baking powder
- ½ tsp 3 g salt
- ½ cup 122 g milk, room temperature
- ¼ cup 55 g vegetable oil
- 2 tbsp 24 g sour cream
- 1 large egg room temperature
- 2 tbsp 30 g lemon juice, freshly squeezed
- Zest of 1 lemon
- ¾ cup 111 g fresh blueberries
For the Lemon Cream Cheese Frosting:
- 1 cup 227 g unsalted butter, room temperature
- 4 oz 113 g cream cheese, room temperature
- 3 ½ cups 420 g powdered sugar
- 1 tbsp 15 g lemon juice, freshly squeezed
- Zest of 1 lemon
- ¼ tsp 1.5 g salt
- Additional lemon zest and blueberries for garnish optional
Instructions
Step 1: Prep the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
Step 2: Combine Dry Ingredients
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together the milk, oil, sour cream, egg, lemon juice, and lemon zest until fully combined.
Step 4: Make the Batter
- Add the wet ingredients to the dry ingredients. Stir gently until just combined – do not overmix. Fold in the blueberries until evenly distributed.
Step 5: Bake the Cupcakes
- Divide the batter evenly among the 6 liners, filling each about ¾ full. Bake for 20–22 minutes, or until the tops spring back when gently touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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