Ready for the most delightful burst of flavor in every bite? These Sweet Lemon Blueberry Cupcakes combine juicy blueberries, a hint of lemon, and a swirl of blueberry jam in a creamy, smooth frosting that’ll make your taste buds sing. Perfect for any occasion, this recipe delivers the best results with simple ingredients and expert-level tips to ensure each cupcake comes out as the best cupcake you’ve ever baked!

Blueberry muffins were one of my top cravings while pregnant with my daughter. But then, I got to thinking.. what if I made a blueberry cupcakes recipe? I love this recipe so much because it’s completely mixed by hand – no electric mixer, paddle attachment, worrying about high versus low speed needed! I love fruity cupcakes like strawberry cupcakes with strawberry filling, strawberry lemon cupcakes, raspberry cupcakes, or lemon curd cupcakes. 

These fresh blueberry cupcakes have a simple vanilla cake batter and a simple frosting. They are the perfect spring dessert and are one of my favorite blueberry recipes. I love making these with sweet blueberries from the farmer’s market in the summer! 

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The tangy lemon zest complements the sweetness of the juicy blueberries, creating a cupcake that’s refreshing and indulgent.
• No Mixer Required: This is one of the simplest cupcake recipes you’ll ever make—just grab a large bowl and a spatula! These One Bowl Blueberry Cupcakes are moist, fluffy, and bursting with fresh blueberry flavor. Made with simple ingredients, they’re easy to bake and perfect for any occasion. No mixers required!
• Versatile and Elegant: Whether you serve them at a party or enjoy them as a mid-week treat, these blueberry cupcakes are a show-stopper with their gorgeous blueberry jam swirl.

Ingredients

Cupcake Ingredients

• All-Purpose Flour: A pantry staple that creates structure; measure correctly by spooning and leveling for perfect cupcakes.
• Baking Powder & Baking Soda: These leavening agents ensure a light, airy texture. Check expiration dates for best results!
• Salt: Enhances all the flavors—don’t skip it!
• Unsalted Butter: Softened butter blends smoothly into the batter. For extra flavor, consider browning the butter.
• Granulated Sugar: Sweetens the batter and balances the tartness of the lemon zest and blueberries.
• Large Eggs: At room temperature for easy incorporation into the wet ingredients.
• Vanilla Extract: Adds warmth and rounds out the lemon flavor beautifully. Use high-quality vanilla for the best cupcakes.
• Buttermilk: Ensures moist, tender cupcakes while adding a slight tang to complement the lemon flavor.
• Fresh Blueberries: Use sweet, ripe blueberries from the grocery store or farmers market. Toss in a bit of flour mixture to prevent them from sinking to the bottom of the cupcake form.

Frosting Ingredients

• Unsalted Butter: Creams beautifully for a smooth frosting. Softened butter is key to avoiding lumps!
• Powdered Sugar: Creates the perfect creamy consistency. Sift it for the smoothest frosting.
• Heavy Cream or Milk: Helps achieve the ideal spreadable texture—adjust to preference.
• Lemon Zest: Adds a pop of fresh lemon flavor without causing separation like lemon juice can. Love citrus? Try my orange and poppyseed muffins!
• Blueberry Jam: Swirled into the frosting for a stunning visual effect and an extra burst of sweet blueberry flavor.

Ingredient Substitutions

• Greek Yogurt or Sour Cream: Swap out the buttermilk for an equal amount of sour cream or Greek yogurt for an even thicker batter and extra moist cupcakes.
• Strawberries: Replace blueberries with chopped strawberries for a fun twist on these sweet lemon blueberry cupcakes.

Ingredient Additions

• Blueberry Curd: Add a dollop to the filling of the cupcakes before frosting for a burst of blueberry flavor inside.
• Lemon Extract: Add 1/2 teaspoon to the cupcake batter for a more pronounced lemon flavor.

Step by Step Instructions

Preheat Oven: Preheat your oven to 350°Fahrenheit (177°Celsius) and line a 12-cup muffin pan with cupcake liners.

Cream Butter and Sugar: In a large bowl, use a spoon or spatula to cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) sugar until light and fluffy.

Add Wet Ingredients: Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, followed by 1/2 cup (120 ml) buttermilk.

Add Dry Ingredients: Directly into the same bowl, add 1 1/2 cups (190 g) flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined.

Fold in Blueberries: Gently fold in 1 1/4 cups (190 g) fresh blueberries.

Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Instructions for Lemon Zest Frosting with Blueberry Jam Swirl:

Cream the Butter: In a medium bowl, use a spoon or spatula to cream 1/2 cup (115 g) softened unsalted butter until smooth.

Add Sugar, Lemon, and Milk: Gradually stir in 1 1/2 cups (190 g) powdered sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest. Add 1 tablespoon milk and stir until smooth. If the frosting is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency.

Swirl in Blueberry Jam: Gently swirl in 1–2 tablespoons blueberry jam, creating streaks of jam throughout the frosting without fully mixing it in.

Frost the Cupcakes: Once the cupcakes are cooled, spread the frosting on top, letting the jam swirl show for a pretty finish.

Expert Tips and Notes

• Room Temperature Ingredients: Always use room temperature butter, eggs, and buttermilk to ensure a smooth batter and even baking.
• Don’t Overmix: Stir the flour mixture into the wet ingredients until just combined to avoid dense cupcakes.
• Blueberries in Flour: Toss blueberries in a teaspoon of the dry ingredients before folding them into the batter to prevent sinking.
• Perfect Swirl: Gently swirl the blueberry jam into the frosting using the back of a spoon for a picture-perfect finish.
• Lemon Zest Prep: Use a microplane to zest the lemon, avoiding the bitter white pith for the best lemon flavor

Serving Suggestions

• Brunch: These blueberry cupcakes would be the perfect dessert for a brunch or baby or bridal shower in the summer! 
• Afternoon Tea Party: These cupcakes pair wonderfully with hot Earl Grey tea or a chilled lemon iced tea.

Storage Instructions

• Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerated: Once frosted, place the cupcakes in a single layer in an airtight container, ensuring the frosting doesn’t touch the lid. Refrigerate for up to 5 days.
• Freezing: Wrap unfrosted cupcakes tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight before frosting.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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