Lemon Blueberry Cupcakes (Light, Fluffy & Springy)

These lemon blueberry cupcakes taste like spring in every bite—soft, airy cake with bursts of juicy berries and a fresh lemon zing. They’re simple enough for a weeknight bake, but special enough for celebrations. The texture is light and tender, not dense or heavy.

You’ll get a high rise, a fine crumb, and plenty of lemon aroma. Top with a tangy lemon cream cheese frosting or a simple lemon glaze, and you’re set.

Why This Recipe Works

• Buttermilk and oil keep the crumb light, moist, and tender without greasiness.
• Fresh lemon zest flavors the batter deeply, while lemon juice balances sweetness.
• Room-temperature ingredients blend smoothly for an even, fluffy texture.
• Coating blueberries in flour helps prevent sinking and streaking.
• High initial oven spring at a steady 350°F yields domed, bakery-style tops.

Shopping List

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Fine sea salt
• Unsalted butter (softened)
• Neutral oil (canola or vegetable)
• Large eggs (room temperature)
• Buttermilk (room temperature)
• Fresh lemons (zest and juice)
• Vanilla extract
• Fresh blueberries (or frozen, unthawed)
• Optional frosting: cream cheese, unsalted butter, powdered sugar, lemon zest, lemon juice, vanilla, pinch of salt

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients: In a bowl, whisk 1 2/3 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
3. Cream and combine: In a large bowl, beat 1/4 cup softened butter with 3/4 cup sugar until fluffy, about 2 minutes.

   Beat in 1/4 cup neutral oil.

4. Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla.
5. Alternate dries and buttermilk: Add the dry mix in two additions, alternating with 3/4 cup buttermilk. Mix just until smooth; do not overbeat.
6. Prep blueberries: Toss 1 cup blueberries with 1 tablespoon flour.

   Gently fold into the batter using a spatula.

7. Fill and bake: Divide batter evenly among liners (about 3/4 full). Bake 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.
8. Cool: Let cupcakes rest in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
9. Optional frosting: Beat 6 ounces cream cheese and 1/4 cup softened butter until smooth. Add 1 3/4–2 cups powdered sugar, 1 teaspoon lemon zest, 1–2 tablespoons lemon juice, 1/2 teaspoon vanilla, and a pinch of salt.

   Beat until fluffy, then pipe or spread on cooled cupcakes.

Storage Instructions

• Unfrosted: Store airtight at room temperature for up to 2 days or freeze up to 2 months.
• Frosted with cream cheese frosting: Refrigerate in a covered container up to 4 days. Bring to room temp 15–20 minutes before serving.
• To freeze frosted: Freeze on a tray until solid, then wrap and store up to 1 month. Thaw in the fridge overnight.

Benefits of This Recipe

• Light and fluffy texture thanks to buttermilk and the butter-oil combo.
• Balanced flavor with bright citrus and juicy berries—sweet but not cloying.
• Beginner-friendly steps and simple ingredients you likely have on hand.
• Versatile finish—frost or glaze, or keep them plain for a lighter treat.

What Not to Do

• Don’t overmix after adding the flour.

  It toughens the crumb.

• Don’t skip room-temperature ingredients. Cold eggs or buttermilk can cause a dense batter.
• Don’t thaw frozen blueberries. Use straight from the freezer to prevent purple streaks.
• Don’t overbake. Pull them when a toothpick shows a few moist crumbs, not dry.
• Don’t add lemon juice without adjusting liquids. Follow the amounts to keep the batter balanced.

Recipe Variations

• Lemon glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice. Spoon over warm cupcakes.
• Lavender touch: Add 1/2 teaspoon culinary lavender, finely crushed, to the sugar before creaming.
• Yogurt swap: Use plain Greek yogurt plus milk (half and half) in place of buttermilk.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; check doneness a minute early.
• Meyer lemon version: Swap in Meyer lemons for a softer, floral flavor.

FAQ

Can I use frozen blueberries?

Yes. Don’t thaw them.

Toss with flour and fold in gently to avoid streaking and sinking.

What if I don’t have buttermilk?

Make a quick substitute: add 2 teaspoons lemon juice or vinegar to a 3/4-cup measure, fill to the line with milk, stir, and rest 5 minutes.

How do I get taller domes?

Fill liners about 3/4 full and avoid opening the oven early. Make sure baking powder is fresh and the batter isn’t overmixed.

Can I make mini cupcakes?

Yes. Bake 10–12 minutes, checking early.

You’ll get about 30–36 minis.

How do I prevent soggy bottoms?

Use a light-colored metal pan, avoid overmixing, and cool in the pan only 5 minutes before moving to a rack.

Can I reduce the sugar?

You can reduce granulated sugar by up to 2 tablespoons without harming texture. More than that may affect moisture and rise.

In Conclusion

These lemon blueberry cupcakes are bright, soft, and wonderfully springy—perfect for brunch, birthdays, or a simple weekend bake. With a few smart techniques, you get a bakery-style crumb and clean citrus flavor every time.

Keep the steps simple, let the ingredients shine, and enjoy the freshest kind of sweetness.

Lemon Blueberry Cupcakes (Light, Fluffy & Springy) - Bright, Easy, and Bakery-Style

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings 12 servings

Ingredients

  

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Fine sea salt
• Unsalted butter (softened)
• Neutral oil (canola or vegetable)
• Large eggs (room temperature)
• Buttermilk (room temperature)
• Fresh lemons (zest and juice)
• Vanilla extract
• Fresh blueberries (or frozen, unthawed)
• Optional frosting: cream cheese, unsalted butter, powdered sugar, lemon zest, lemon juice, vanilla, pinch of salt

Instructions

 

• Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• Mix dry ingredients: In a bowl, whisk 1 2/3 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
• Cream and combine: In a large bowl, beat 1/4 cup softened butter with 3/4 cup sugar until fluffy, about 2 minutes.Beat in 1/4 cup neutral oil.
• Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla.
• Alternate dries and buttermilk: Add the dry mix in two additions, alternating with 3/4 cup buttermilk. Mix just until smooth; do not overbeat.
• Prep blueberries: Toss 1 cup blueberries with 1 tablespoon flour.Gently fold into the batter using a spatula.
• Fill and bake: Divide batter evenly among liners (about 3/4 full). Bake 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.
• Cool: Let cupcakes rest in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
• Optional frosting: Beat 6 ounces cream cheese and 1/4 cup softened butter until smooth. Add 1 3/4–2 cups powdered sugar, 1 teaspoon lemon zest, 1–2 tablespoons lemon juice, 1/2 teaspoon vanilla, and a pinch of salt.Beat until fluffy, then pipe or spread on cooled cupcakes.