Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup fresh lemon juice. 1 tbsp lemon zest. 1 cup fresh blueberries.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon juice, lemon zest, and blueberries gently. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally frost the cupcakes with lemonade-flavored frosting and garnish with additional lemon zest and blueberries. Serve and enjoy your delicious Blueberry Lemonade Cupcakes!
