Lemon Blueberry Cupcakes with Cream Cheese Frosting

  • 2 cups all-purpose flour
  • 1 cup fresh blueberries
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup milk
  • zest and juice of one lemon
  • 8 tablespoons melted butter (1 stick)
  • 3 eggs
Preheat oven to 350º F. In a large mixing bowl, whisk together 2 cups of flour, baking powder, salt, and sugars until well-combined. Combine milk and lemon juice and zest in a separate bowl. Set aside for later use.Pour melted butter into dry ingredients and stir together until really well-combined with a rubber spatula. Add eggs one at a time, combining well after each addition. Add milk and lemon mixture to the batter and stir well.Gently fold in blueberries. Pour batter into prepared baking dish. Sprinkle blueberries from the topping ingredients onto the top of the cake batter. Bake cupcakes for 18 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely, about 15-20 minutes before serving.


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