Meyer Lemon Blueberry Cupcakes

lemon blueberry cupcakes topped with cream cheese frosting, a blueberry, and lemon wedge

I turned my beloved lemon blueberry layer cake into cupcakes. Remember when I first made that cake? I remember baking the very cake in those photos. The month was February. The weather was bone-chilling cold and the wind hailing around the apartment building shook me to the core. The pipes in our apartment had froze, burst, and flooded only a month before. I figured “now’s a good time for some dessert sunshine.” And I haven’t looked back since.

I’ve made that cake more times than I can count. I even made several cakes for my friend’s wedding reception one year. For which I bought a gazillion pounds of cream cheese and lemons. I was waist deep in cake batter and somehow flung cake batter INTO MY EYE but the look on the bride’s face made eye-verything worth it.

By the way, it really does make a wonderful wedding cake!

overhead image of lemon blueberry cupcakes topped with cream cheese frosting, a blueberry, and lemon wedge

So here we are 2 years later! The weather feels just as cold (hey. i thought it was spring?) and I’m ready to take that lemon blueberry layer cake up a notch.

With these cupcakes, I amped up the lemon flavor. I also made sure there’s a higher ratio of blueberries to cake. Because bursts of juicy baked blueberries beats everything on this planet, right?** The lemon blueberry cupcakes are much fluffier than the cake version and I simply equate it to working with less batter. The less batter you work with, the less risk you have overmixing.

Let me geek out for a sec because I’m actually asked about this a lot. When you overmix batter or dough, you overwork the gluten strands in the flour. They become super elastic which results in a denser, chewier, somewhat gummy-tasting baked good. If you’ve ever made cupcakes or cakes that should be as fluffy as marshmallows and you end up with pound cake… overmixing could be the culprit. Always keep this in mind when you’re whipping up that cake or cupcake batter– use a low speed when combining the dry and wet ingredients. Low speed and mix s l o w. Slow and steady wins the cake and cupcake race, mmmk?

lemon blueberry cupcake batter in a glass bowl

Back to the sparkly lemon blueberry cupcakes. They’re similar to lemon cupcake recipes you’ve seen on my blog and in my book before– understandably so! I’m a firm believer in when you find something you love, don’t fix it. Or just buy it in every color imaginable as evidenced in my madewell tee collection (so soft, I love these shirts!). This is my favorite lemon cake and cupcake base layer and I felt inspired to try them again. All I did was switch up the frosting and a couple ingredients.

2 images of lemon blueberry cupcake batter in a cupcake pan and cupcakes after baking

To bring these lemon cupcakes to the next level, I reached for Sunkist Meyer lemons. Hey, did you know that a Meyer lemon is actually a cross between a lemon and a mandarin? Because of their sweet taste and low acidity, Meyer lemons are fantastic in lemon desserts especially cupcakes.

As far as the other ingredients go? Well, I’m going to be honest. And completely GEEKY again when I say these cupcakes are easy peasy lemon squeezy. Insert laughing emoji and/or eye rolling emoji here.

All awkward rhymes aside, though, making the cupcakes is actually pretty quick and simple. All starts with creaming butter and sugar together. To loosen up the batter, we’ll add milk. Not just any milk; I prefer buttermilk in these cupcakes. Buttermilk is used solely for moisture and flavor. Baking soda is typically paired with buttermilk, but again– we’re only using buttermilk for moisture and flavor. Not to react with the chemical leavener. Got it? Baking powder lifts ’em right up and pure vanilla extract compliments the butter and lemon flavors.

Quick tip: don’t overfill the cupcake liners. 2/3 full, max. That’s my go-to level for all cupcakes. You’ll get flattish/very mildly round tops that can hold a bucket of cream cheese frosting each. Is there any other acceptable amount?!

**except for cream cheese frosting.

lemon blueberry cupcakes topped with cream cheese frosting, a blueberry, and lemon wedge

They’re everything that lemon blueberry cake is, but cuter.

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lemon blueberry cupcakes topped with cream cheese frosting, a blueberry, and lemon wedge

Meyer Lemon Blueberry Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 40 minutes
  • Yield: 15 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Deliciously simple lemon blueberry cupcakes topped with cream cheese frosting. They’re sweet, fluffy, and make any day feel like summertime!


  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 2 Tablespoons lemon zest (about 3 Meyer lemons)
  • 1/4 cup (60ml) lemon juice (about 2 Meyer lemons)
  • 3/4 cup fresh (110g) or frozen blueberries*

Cream Cheese Frosting

  • 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 12 Tablespoons (15-30ml) heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • optional: lemon slices and extra blueberries for garnish


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields 15 cupcakes, so you’ll have a 2nd batch.
  2. Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  4. With the mixer running on low speed, slowly add the dry ingredients then add the buttermilk, lemon zest, and lemon juice. Beat everything just until incorporated. Do not overmix. Finally, fold in the blueberries.
  5. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. Taste. Add an extra pinch of salt if needed.
  7. Frost cooled cupcakes. I used a Wilton #12 round tip. Top with lemon slices and blueberries if desired.


  1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Buttermilk: Buttermilk helps produce supremely moist lemon cupcakes. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
  3. Blueberries: If using frozen blueberries, toss in 1-2 Tablespoons of flour before adding to the batter. This helps prevent them from sinking.
  4. Zester: Here is the one I own and love – inexpensive and great quality.

Keywords: lemon blueberry cupcakes

Craving something over-the-top? Fill these Meyer lemon blueberry cupcakes with homemade lemon curd. If I had any in the fridge and wasn’t losing photo light, I would’ve done it in a heartbeat! Always have that stuff at the ready. Trust me.

Lemon curd in a glass jar


  1. Emily Silver says:

    I made these last night with regular lemons not really thinking correctly and was wondering why there were not very sweet.  Also the bottom half of the cupcake seemed soggy, maybe from the blueberries, but I used fresh blueberries.  I am hoping to remedy the lack of sweetness in the cupcake with the icing.  Any suggestions? 

    1. Do you think you underbaked them? You can add a little more confectioners’ sugar to the frosting to add some extra sweetness. And maybe decorate with sweetened shredded coconut, too. (If you’re into coconut!)

  2. I just made these and they are fantastic. I love your page so much! thank you for all the awesome recipes 

  3. Do you suggest using fresh or frozen blueberry? I can never decide which is best to use in a recipe.

    1. I prefer to use fresh, but if you use frozen see my recipe note.

  4. Hi Sally!

    I don’t always have access to Meyer lemons, do you have any suggestions for using regular lemons? Will the flavor be too strong? Should I use less zest? Just curious. I did make this recipe with Meyer lemons and my family and I loved it! They put in a request to make more, but I ran out of Meyer lemons and just have access to regular lemons (I live 30 miles above the Arctic circle).

    1. I’ve made these lemon blueberry cupcakes in the past year several times with just regular lemons. No changes at all! Just a simple swap. Enjoy!

  5. Hi Sally, could I replace the blueberries in this recipe with raspberries or strawberries? Can’t wait to try these! 🙂

    1. Absolutely!

  6. My fresh blueberries sank!  Any advice?

    1. Try tossing them in 1-2 Tablespoons of flour before adding to the batter. This can help prevent them from sinking!

  7. Hi Sally! I’m baking cupcakes for a baby shower and am trying to choose between this recipe and your blueberries ‘n cream cupcakes – which would you recommend?? I’m going to add some blue food colouring into the frosting to celebrate the baby boy on the way 🙂

    1. you can’t go wrong with either, but I personally LOVE these! Lemon and blueberry are a perfect match.

  8. Hi Sally, I’m going to make these cupcakes for coworkers birthday and have a question about the frosting. Do think the frosting is “stiff” enough to use a Wilton 21 tip? I want it to hold the shape and wasn’t sure what the consistency of the frosting will be. Thanks so much!

    1. Hi Heather! I find that refrigerating the cream cheese frosting before piping helps it hold a beautiful shape. I always spoon the frosting into the piping bag, then refrigerate it for 1 hour. It really helps!

  9. Hi Sally,

    I made these last year for my daughter’s grad party *with* lemon curd and they were a huge hit. Amazing.

    This year, for her birthday, she wants a cake – can I use this for cake or should I just go with your Lemon Blueberry Layer cake recipe? I’m using Meyer Lemons either way.

    Thanks in advance,


    1. Hi Marie! I recommend my lemon blueberry cake. 🙂

  10. WOOOOOOOOW AMAZING SOOOOOO DELICIOUS!! My husband did a taste test And said you better keep me out of the kitchen or there won’t be any left to take tomorrow to my moms for Mother’s Day. lol honestly Sally you are so amazing and have a true talent for baking!! I learned so much from you! Now thanks to you for easy to follow recipes/directions I have so much more confidence in baking! I’m planning on buying your recipe book. Happy Mother’s Day to you! Many blessings to you and your family.

  11. Love these cupcakes.

    One thing this site has taught me…
    How you mix things matters.

    I never could get cupcakes textures right. I would follow the directions but still…dense cupcake. Or weird texture.
    Sally really has a way with explaining WHY. And not missing steps!

    I took a bit longer with mixing the wet ingredients because I used a new hand mixer that was cheap that took me a bit to get use to. I have had it as back up forever for my other (cheap) hand mixer. Which has been slowly dieing. My son had been playing with the beater to that one and I couldn’t find

    Sally has made sure to say.. Mix butter until it gets a smooth/creamy texture. Do this! (Also has a kind of fluff airy texture).

    The over mixing can happen fast
    once you add flour.
    When I mixed the flour. I did it till it was pretty much incorporated enough. Then added lemon and buttermilk and scrapped the sides good. And that’s when I beat it up good one last time.
    I kept it quick. Then added blueberries.

    (I did not have buttermilk..I can never find it in stores I used lemon to sour it. .used a lil too much lemon. Still worked fine!)…

    I usually just do my own thing with cream cheese frosting because I have made it a ton. Never have used milk/cream.
    I decided to follow her recipe…and its very runny. I kind of wish I didn’t use milk.

    I did get a lil adventurous and added almond extract. I have never used it and added a tad too much. It’s very strong.
    It’s not bad with lemon cupcakes though. The flavor needs to be a little less. The thing it does not go with is blueberries(altho it may if it was a bit less almondy ..).

    I may add a bit of cream cheese tomorrow in hopes it’ll help the texture and it’ll tone down the almond.
    I think next time I’ll do the lemon cake and do a cream cheese frosting..but separate it and add almond extract to some for layers ..or maybe I’ll try a buttercream almond frosting too…because my husband likes buttercream but I find its flavor is just SWEET.

    The flour trick with blueberries kinda worked.
    I have some cupcakes with clusters at the bottom. May have happened cause they went in there like that tho.

  12. Hi Sally,
    These look amazing! Could I make these in mini bundt pans? What would the cooking time be?

    1. Yes, they would be so cute as mini Bundt cakes! I’m unsure of the exact bake time needed.

  13. Hi Sally ,

    I’m a big fan of your blog. You are my first one to turn to and whoever tastes what I bake turns into one of your fans too 🙂
    I have a question, fresh or frozen blueberries are not easy to find in the area where I live (Middle East) and I if I find it … It is veryyy expensive . I have little dry blueberries can I use it? If yes … how should l?

    Thank you for sharing all these recipes ❤️

    1. You can definitely use dried blueberries in this cupcake recipe. I recommend about 3/4 cup in the batter.

  14. Hi, Sally! Can the icing be frozen without being on the cupcake? If so, how long will it keep? I can’t wait to try these! Thanks!

    1. Hi Jamie, Cream cheese frosting freezes well for up to 3 months. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

  15. These are perfect! So light with great lemon flavor and juicy berries! And the cream cheese icing isn’t too sweet. I actually got 9 out of a half batch.

  16. Made this recipe into a 6 inch layer cake today for my son’s birthday. Used the juice of 1 lemon instead of the cream in the frosting and it was amazing. Love you Sally!

  17. LISA Alabama says:

    I made these cupcakes today. They taste so fresh and lovely. I used fresh blueberries; these are so good.

    I also made lemon cream cheese frosting (using basic cream cheese frosting with 2 Tablespoonful of freshly squeezed lemonade) and added some yellow color to make it look like lemon color.

  18. LISA Alabama says:

    I forgot to rate the recipe. Thank you so much for your creativity and for sharing them with us.

  19. Can I make them with Cranberries instead? Thank you.

  20. Looks so delicious! Cant wait to try this. I want to make a 6 inch layer cake from this recipe. Can I make this with Lemon extract instead of fresh lemon? How much quantity of extract would I need ?

    1. Hi Shivani, I much prefer to use real lemons here for the best taste. I’m unsure of the exact amount of extract to use in its place.

  21. I made these with your lemon buttercream frosting for a coworker’s birthday and they were a big hit. I substituted coconut milk yogurt for the buttermilk and heavy cream (frosting) because some people are sensitive to dairy. They were light and delicious. I will definitely be making these again.
    I decided to make these after I made Sally’s lemon blueberry layer cake for my husband’s birthday earlier this month.

  22. Hi Sally! Huge fan! I was wondering about the buttermilk — I can typically only find buttermilk that is 1%. Is that normal and/or does it make much of a difference?
    I know low-fat versus full-fat regular milk does, but I didn’t know about buttermilk.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katie, We usually use a lower fat buttermilk as that is what is sold in stores here. It won’t make a difference. Enjoy the cupcakes!

  23. Phyllis Alexander says:

    I LOVEEEEED THIS RECIPE!!! I Love tomatoes lemon so I put baby cherry tomatoes in instead of blueberries. My whole family adored them. I made a basil frosting for the top sososososososososo amazing!

  24. I made your lemon cupcakes and added blueberries last time–delicious! Ready to try this one, but curious about altitude adjustments. I live at 5300′. Thanks for any insights!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashea, I wish I could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful:

  25. These are fantastic! I reduced the sugar in the cupcake to just under 3/4 cup and they were still plenty sweet. I also used only 1 cup of confectioners sugar in the frosting and it was perfect! The frosting makes twice as much as is needed for the cupcakes, so could easily be cut in half and there is still plenty. I am absolutely adding this to my go-to list of awesome desserts that are easy to make. Thank you!

  26. I like a more dense cupcake. Would I be better off using the cupcake recipe, which you indicate is fluffy, or the cake recipe?

  27. What type of frosting would you recommend if I needed to do piping decorations? I am afraid if I do cream cheese, I won’t get tight, pretty designs.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Kari, for piping intricate designs I recommend our vanilla buttercream or Swiss meringue buttercream. You can certainly use cream cheese frosting for basic piping, but it won’t hold intricate details.

  28. I am so in love with these cupcakes and this recipe is great!! it´s so amazingly delicious!! I will do it again and I want to try the Blueberry lemon layer cake for my birthday! it´s my favourite now!! Thank you soooo much for this!

  29. So delicious! I made these wish some Meyer lemons from my tree. I skipped on the blueberries, and the recipe still worked perfectly. I used you lemon buttercream as frosting instead and it was amazing. Definitely going to be making this every year with my lemons. Thank you so much for the recipe!

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily! What a treat with fresh Meyer lemons, thank you so much for giving this recipe a try.

  30. Amazing cupcakes! You are my go to site for amazing recipes.

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