Quick & Tangy Mouthwatering Lemon Blueberry Cupcakes Recipe - The Pass and Provisions
Our mouthwatering lemon blueberry cupcakes recipe brings tangy-sweet flavors to your dessert table. The delightful step-by-step instructions help anyone create bakery-quality treats at home.
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Cooking tools:
- Hand mixer
- Piping bag
- Microplane
- Muffin tin
- Cupcake liner
- Cooling rack
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
Ingredients
- 1 ½ cups (360 milliliters) all-purpose flour
- 1 cup (150 grams) fresh or frozen blueberries
- 2 large eggs
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 milliliters) whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon flour (to coat blueberries)
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