Lemon Blueberry Cupcakes

These Lemon Blueberry Cupcakes will rock your socks off! They might just be the moistest cupcakes I’ve ever made! The flavors are strong, but the overall cupcake is very light. We were all eating them for breakfast!

Love lemon dessert recipes? Check out my lovely Lemon Raspberry Cookie Sandwiches or these delicious Lemon White Chocolate Gooey Bars.

Lemon Blueberry Cupcakes on a napkin

Lemon Blueberry Cupcakes on a blue cake stand

Lemon Blueberry Cupcakes

Today is a very exciting day on the blog! It was actually just over a week ago that I hit the two year mark since first hitting publish on this blog, but today we will finally begin to celebrate! I have an awesome KitchenAid Artisan 5 Quart Mixer giveaway going on starting today, and Wednesday you’ll have to be sure to come back because I’ll have another giveaway! I’ve teamed up with some great friends who are helping me celebrate!

Ok, so I’m going to get sappy for a minute. Given that it’s a “blogiversary,” it feels like a great time to look back on the last two years. It seriously blows my mind and makes me tear up thinking about the last year, and especially the last 6 months. I had no idea when I started this blog that it would come to mean so much to me.

And it’s not just the blog itself. Yes, I love baking and making fun new recipes. I seriously love tasting and eating them – too much! And I love the photo part of it. I look back at the change in my photos over the last 2 years and I’m so happy with how far I’ve come. I think about all the fun recipes I’ve tackled and it constantly makes me want to push myself harder. And I love ALL of that.

But even more than all of that, I love you.

Lemon Blueberry Cupcakes on a blue plate
Lemon Blueberry Cupcakes with cupcake paper unwrapped

I love you, my readers, who read what I have to say, even when it’s total nonsense. 🙂

I love you, the bakers, who actually makes my recipes. And I love it even more when you comment or email and tell me how much you loved something. You have no idea how those comments and emails can absolutely make my day and make me want to keep going even in a moment of self-doubt.

I love you, my blog friends, who I feel so privileged to have met and be able to call my friends. You all make blogging more fun than I could’ve ever thought. I had no idea there was such a strong, supportive community out there until this past year and getting to know you all…it’s just awesome. Pure awesome.

And I love you, my family, friends and husband, who are all so supportive of me and my love for this blog. Without the support of my hubs, in particular, this blog could not exist.

So thank you for every comment, email, share, pin, tweet, recommendation that someone check out my blog, all of it! Thank you from the bottom of my heart! You ROCK! And if you enter the giveaway, I hope you win! 🙂

Lemon Blueberry Cupcakes on a blue cake stand
Lemon Blueberry Cupcakes on a blue plate

Well now that I’m all choked up, let’s talk cupcakes.

I made these for my mom’s birthday in July. She is a big lemon fan so I thought these would be perfect!

How to Make Lemon Blueberry Cupcakes

I started with my Perfect Moist Fluffy Vanilla Cupcakes that I love so much. They are moist and fluffy, and stick to common ingredients like regular all purpose flour and regular milk. Plus, you only need one bowl. That’s my kind of recipe!

The lemon flavor of the cupcake is light and delicious, and with the lemon icing, the lemon flavor is undeniably good. Blueberries are added to the batter, and add even more moisture and deliciousness. The blueberries do sink to the bottom while the cupcakes bake. I considered trying to change that, but everyone who had them said not to. They loved the distinct way you taste lemon and blueberry separately, yet they all meld together in your mouth.

Lemon Blueberry Cupcakes with cupcake paper unwrapped
Lemon Blueberry Cupcake in a hand with a bite out of it

And with the blueberries, nobody felt quite so guilty having them for breakfast. Kind of like a blueberry muffin. My mom, dad and I all had them for breakfast the day after her birthday. 🙂

So I hope you help me celebrate and make these cupcakes and enter the giveaway below! Whether you do or not though, thanks for being here! I can’t wait to see what year 3 brings!

KitchenAid Giveaway

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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Lemon Blueberry Cupcakes will rock your socks off! They might just be the moistest cupcakes I’ve ever made! The flavors are strong, but the overall cupcake is very light. We were all eating them for breakfast!



  • 1 2/3 cups all purpose flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter, room temperature
  • 3 egg whites
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 cups blueberries


  • 1/2 cups butter
  • 1/2 cups shortening
  • 4 cups powdered sugar
  • 1 tsp finely grated lemon zest
  • 2 tbsp lemon juice
  • 1/4 tsp vanilla


1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream, milk, lemon juice and zest and mix on medium speed until smooth.
4. Gently fold the blueberries into the batter.
5. Fill cupcake liners a little more than half way.
6. Bake 18-20 minutes.
7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
8. While cupcakes cool, make icing. Beat butter and shortening together until smooth.
9. Add two cups of powdered sugar and mix until smooth.
10. Add lemon juice, lemon zest and vanilla and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Ice cupcakes when cool.


Shortening can be substituted with butter.


  • Serving Size: 1 Cupcake
  • Calories: 464
  • Sugar: 44.5 g
  • Sodium: 169.6 mg
  • Fat: 25.2 g
  • Carbohydrates: 58.2 g
  • Protein: 3.5 g
  • Cholesterol: 46.6 mg

Keywords: lemon blueberry cupcakes, blueberry cupcakes, lemon cupcakes recipe, lemon cupcakes, lemon buttercream, lemon buttercream frosting, lemon frosting

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  1. Abigail

    Oh my goodness! This recipe was so good! I love this website, but I got really interested when I saw this recipe. It was my twins Ivan and Bonnie’s 6th birthday and they love lemon and blueberry so I google recipes and I saw the love life and sugar one, so I clicked on it. I don’t even like lemon or blueberries and I loved these! Thank you so much!

  2. Natalia Jenkins

    Hi Lindsay!!!
    Your website is lovely. I’ve tried many cupcake recipes before, but they’ve always failed. I followed the recipes to a T. And it just goes wrong! I have no idea why. They say use room temperature milk, I use room temperature milk. They say to bake for 15 minutes, I bake for exactly 15 minutes. It’s just . . . mysterious. I have no idea what I did wrong. And the cupcakes looked very ugly. I wanted to try this recipe since it’s my daughter Sarah’s bday in a week. She was very happy when I told her I was going to try this recipe. She couldn’t wait. I didn’t want to upset her by telling her it would fail again. I actually have suspected all my cupcake disaster fails were caused by the fact that I didn’t have a stand mixer. It’s true that I don’t have any mixers in my kitchen. I do it by hand. I feel it’s a waste of money. Some KitchenAid stand mixers are $400!!! I felt that a stand mixer was just a helper, not necessary. So I’ve been baking by hand. Do you suspect this is the reason? Does using stand mixers or hand mixers result in better cupcakes??? I really want to try this recipe, but I don’t want to risk it failing again. My daughter seems so happy. I REALLY don’t want to disappoint her. Could you give me some tips? Or perhaps tell my why all my cupcakes have been failing?
    Thank you so much!

    1. Lindsay

      You don’t have to have an expensive stand mixer. A hand mixer will do the job just fine. I’ve never made a cupcake that required creaming by hand and can’t really imagine that turning out well, although some people have told me that they have done it and it turned out fine. Without knowing more about your cupcakes and what seemed wrong with them, it’s hard for me to suggest why they might have gone wrong. Did they sink? Were they too dense? etc. If you’re having consistent issues with things turning out, I’d probably suggest getting a hand mixer.

  3. Steve

    This was a great recipe!  Was a hit with three generations.  I don’t normally love buttercream frosting, but the lemon buttercream was truly wonderful.

  4. Devin

    I made these cupcakes over the weekend and they are AMAZING! The lemon buttercream is the PERFECT topping to this cupcake. I loved them and will make again!! Thank you!

  5. Arielle

    Just made these and they are SO GOOD!! Seriously, so moist and delicious. Not too sweet, with the perfect balance of lemon and blueberry. Your blog is my go-to whenever I’m looking for a new cupcake recipe, you never disappoint! Thanks so much!! 

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29