When you want an afternoon treat that’s easy to make but still has plenty of fruit tucked inside, these easy blueberry cupcakes are just the thing. This blueberry cupcake recipe combines juicy berries with fresh lemon zest for blueberry lemon cupcakes that are soft, buttery and wonderfully simple to make.
These Easy Blueberry Cupcakes Have the Best Crunchy Tops
The lemon zest gives these lemon blueberry cupcakes a lovely citrus lift without overpowering the berries. Then there’s the crunchy sugar top, which might just be my favourite part. A sprinkle of sugar before baking creates a crisp, golden finish, so these are delicious blueberry cupcakes without icing.
I’ve made them cupcake size because they’re easy for children to eat and just right for an afternoon treat. You could easily divide the mixture between larger muffin cases instead and make some very happy adults.
This recipe is straightforward and cooks up beautifully. For the best results, make sure your butter, eggs and milk are at room temperature before you begin. If you’re using frozen blueberries, keep them frozen and add them straight to the mixture. Allow a few extra minutes in the oven and check the centre is properly cooked before taking them out.
Now all that’s left to do is put the kettle on and call everyone to the table. I can’t wait to see the looks on their faces when they bite into these delicious cupcakes.
Blueberry Cupcakes with Lemon at a Glance
- Juicy blueberries in every bite
- Fresh lemon zest for a bright citrus lift
- Crunchy sugar topping with no icing needed
- Makes 12 cupcakes
- Prep time: 15 minutes
- Bake time: 20–24 minutes
- Oven: 180°C conventional / 160°C fan-forced
- Fresh or frozen blueberries both work
- Easy fruit swaps: raspberries, strawberries, blackberries, apple, pear or stone fruit
- Perfect for morning tea, afternoon tea, lunchboxes or an easy homemade treat
Frequently Asked Questions About Blueberry Cupcakes with Lemon
Can I use frozen blueberries in these cupcakes?
Yes, I did although I used fresh for the three I added to the top. Add frozen blueberries directly to the batter without thawing them first. Thawed berries release more juice and can turn the batter purple and make the cupcakes wetter. Frozen berries may add another 2–3 minutes to the baking time.
Can I use other fruit instead of blueberries?
Absolutely. Raspberries, blackberries, diced strawberries, apple, pear, peaches, nectarines or cherries all work well. Aim for around 150–180 g of fruit in total and cut larger fruit into small pieces.
Why add lemon zest to blueberry cupcakes?
Lemon zest adds a fresh citrus lift that works particularly well with the sweetness of blueberries. For a stronger lemon aroma, rub the zest into the caster sugar with your fingertips before making the batter.
What sugar should I sprinkle on top?
Demerara or raw sugar is ideal because the larger crystals create a lightly crunchy, sparkling top. Caster sugar can also be used, although the finished crust will be finer. I used caster sugar.
How do I stop the blueberries sinking to the bottom?
Make sure your batter isn’t overmixed and fold the blueberries through gently at the end. You can also toss fresh berries in a teaspoon or two of flour before adding them.
Can I make these blueberry cupcakes without icing?
Yes, and that’s exactly how this recipe is designed to be served. The sprinkle of sugar before baking creates a sweet, slightly crisp top, so there’s no need for icing.
Can I make this recipe as muffins?
Yes. Divide the batter between 8–10 standard muffin cases, depending on how large you like them. Fill the cases about three-quarters full and bake at 180°C conventional or 160°C fan-forced for around 24–28 minutes.
If you’re using frozen blueberries, allow another 2–3 minutes if needed. The muffins are ready when the tops are golden and a skewer inserted into the cakey part comes out clean.
How do I know when the cupcakes are cooked?
The tops should be lightly golden and spring back when gently touched. Insert a skewer into a cakey section rather than through a blueberry. It should come out clean or with a few moist crumbs attached.
How should I store blueberry cupcakes?
Keep completely cooled cupcakes in an airtight container at room temperature for up to two days. In warm or humid weather, refrigerate them and bring them back to room temperature before serving.
Can I freeze blueberry cupcakes?
Yes. Freeze the cooled cupcakes in an airtight container for up to three months. Thaw at room temperature. A few minutes in a low oven will help revive that lovely sugar-crusted top.
Can I make mini blueberry cupcakes?
Yes. Divide the batter between mini cupcake cases and start checking them after about 10–12 minutes. They’ll make excellent bite-sized treats for morning tea or a party.
Welcome and Thank You!
Greetings and welcome to Eat, Drink, and Be Kerry! We’re thrilled to have you join our community of food and travel enthusiasts. Your support means the world to us, and we’re grateful for the time you’ve taken to explore our content. If you’re enjoying what you find here, feel free to leave a comment, give us a “like,” share with friends, and consider subscribing for even more culinary and travel delights! Just a heads up—this page has some affiliate links. If you decide to buy something through one of these links, I might earn a small commission, but don’t worry, it won’t cost you anything extra. Thanks a bunch for your support!
Frequently Asked Questions
Can I make sardine pâté ahead of time?
Absolutely. It’s even better after a few hours in the fridge and will keep in an airtight container for up to three days.
Can I use Greek yoghurt instead of cream cheese?
Yes. Greek yoghurt creates a lighter, tangier pâté while still producing a lovely creamy texture. I prefer Greek yoghurt.
Can I freeze sardine pâté?
Freezing isn’t recommended, as the texture can become grainy once thawed.
Are canned sardines healthy?
Yes. Sardines are one of the most nutrient-dense seafood options available. They’re rich in protein, omega-3 fatty acids, calcium, vitamin D and vitamin B12.
What goes well with sardine pâté?
Fresh baguette, sourdough toast, seeded crackers, cucumber, celery, radishes, cornichons and olives all pair beautifully.
Easy Blueberry Cupcakes with Lemon and Crunchy Sugar Tops
These easy blueberry and lemon cupcakes are bursting with juicy berries and a bright hint of citrus. A sprinkle of raw sugar before baking creates a deliciously crisp, golden top, so there’s no need for icing. Simple to make and ready in around 35 minutes, they’re just the thing for morning or afternoon tea.
Ingredients
- 125 g unsalted butter, softened
- ¾ cup (165 g) caster sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1½ cups (225 g) self-raising flour
- ½ cup (125 ml) milk
- 1¼ cups (about 180 g) fresh blueberries
- 1–2 tablespoons raw or demerara sugar, for sprinkling
Instructions
- Heat the oven to 180°C conventional or 160°C fan-forced. Line a 12-hole muffin tin with cupcake papers.
- Beat the butter and caster sugar until pale and creamy. Beat in the eggs one at a time, then add the vanilla and lemon zest.
- Fold in the flour and milk alternately, mixing only until combined. Avoid overmixing or the cupcakes can become heavy.
- Gently fold through the blueberries. If you want especially pretty tops, reserve a handful of berries.
- Divide the mixture between the cupcake papers, filling each about two-thirds full. Press the reserved blueberries into the tops.
- Sprinkle each generously with a little raw or demerara sugar. This creates a lovely, slightly crunchy crust as they bake.
- Bake for 20–24 minutes, until golden and a skewer inserted into the cakey part of a cupcake comes out clean.
- Leave in the tin for 5 minutes before transferring to a wire rack.
Notes
Kerry's kitchen tip: Rub the lemon zest into the caster sugar with your fingertips before creaming it with the butter. This releases the citrus oils and gives the cupcakes a brighter lemon aroma.
Using frozen blueberries: Frozen blueberries work beautifully in this recipe. Add them straight from the freezer without thawing and allow an extra 2–3 minutes baking time.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 54mgSodium: 22mgCarbohydrates: 45gFiber: 2gSugar: 37gProtein: 3g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
