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.

Click here to PIN for later!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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. Hi Sally – do you think I can use your “simply perfect vanilla cakes” as a base and add lemon juice and zest with the sour cream, blueberry folded in last? Can’t wait to try!

    much thanks


    1. I can’t see why not! Let me know how it goes.

  2. 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.

  3. Melodie Fors says:

    The batch I made turned out realm dense. This has happened to me many times when making cupcakes in the past. I have no one to teach me how to bake so most of what I have learned I figured out by trail and error. I am pulling my hair out in frustration! What am I doing wrong?

    1. Hi Melodie! Maybe I can help. Here are some quick tips for next time:

      Make sure all ingredients are at room temperature
      Don’t overmix the batter, at all!
      Bake in the center of the oven.
      Bake 1 batch at a time.
      Make sure the butter is softened and not melted at all.

  4. Hello Sally, just a quick question, do you find, that baking in ceramic (stoneware or glass) cupcake/muffin pan makes them somehow better baked? In one of your recipes the yield was for 14 cupcakes, so i baked in my normal pan plus in 2 ceramic cups, and i found that, even though i had to bake them longer (i took the pan earlier and left the cups for about 5 minutes longer), the cupcakes baked in ceramic cups had much better texture. Please tell me what you think, if it is worth the investment, coz it is a bit of pain to find ceramic cupcake pan outside of US. Thank you very much for all your work!

    1. Hi Irina! Honestly, I’ve NEVER noticed a difference in texture. I’d say you noticed a difference because only 2 were baked at a time. Even if I use my metal muffin pans– if I bake only a couple muffins or cupcakes at a time, they sometimes taste better than when I bake an entire batch.

  5. Hi Sally, thank you for such a quick reply, but i haven’t baked them alone, i put all the cupcakes together: the tin with 12 cupcakes and the two cups, the cupcakes in the tin were baked quicker, so i took them out, and left the two cups for extra five minutes. And what i noticed in texture- that the cupcakes in the tin/baking tray were a bit more dense in texture, when the ones in the cups came out a bit fluffier (in a good way). For now, i just decided to experiment a bit more by baking them in cups (even though it is a bit of a pain). You could be right that it might of been just one off coincidence.

  6. I am not a fan of cream cheese….Is there another frosting recipe you would recommend pairing with this delicious sounding cupcake?

  7. 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!

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

    1. Absolutely!

  9. 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!

  10. 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.

  11. Bre Morris says:

    Hi Sally!
    My mom’s Birthday is Thursday, could I make the batter and frosting ahead of time tonight, refrigerate it and then bake and frost tomorrow?

    1. I do not recommend prepping the batter head of time, but the frosting– yes!

  12. Hi Sally, I’m so happy to have found this recipe, which I’ll be making for my daughter’s first birthday party this weekend (blueberries and lemons are her favorite foods)! Thank you for sharing it. A couple of quick questions (apologies if they’re rookie questions, I’m really not a baker!): (1) I’ll be putting these on a cupcake stand with a cake on the top layer – can I make this same recipe for the cake layer or do I have to use the separate cake recipe? (2) I’ve never piped icing before – is there an easy icing recipe that would go well with these cupcakes that wouldn’t need to be piped? The simpler the better as I’m already nervous about the level of skill required here. Thanks again!

    1. Hi Sarah! Have fun baking this weekend.
      1) I suggest my lemon cake if you want to make a cake from this lemon cake batter– essentially the same, but best to follow that one. You can leave it plain or add the blueberries.
      2) you don’t have to pipe this cream cheese frosting– swirling with a knife is great!

  13. Joan Dahlen says:

    Hi Sally, Love your photos. I have to disagree with you about the overmixing thing. I make my mother’s “muffins” which are really vanilla cupcakes to the nth. Her secret is to add 2 tbsps of crisco to the 1 stick butter when beating the butter and sugar. Then after adding the two eggs one at a time, she insists you have to beat it with a mixer for 2 minutes by the clock. Then add the flour mixture in 3 additions along with a cup of milk. I do it and the cupcake comes out with the tenderest, moistest yet richest, butteriest crumb you can imagine. I have no idea why this recipe works, but whenever I bring them to family gatherings, children have been known to stuff them into their pockets just to make sure they get one more. It makes no sense to me, but it works, so my point is that not every truism is the truth when it comes to baking. My question? Dare I add blueberries to this recipe or will they sink to the bottom?

    1. Hi Joan– this lemon cupcake recipe calls for blueberries, so yes– add them! 🙂 You can toss them in a little flour to help prevent any sinking. I recommend fresh.

    2. Joan Dahlen it works because the flour is added last.

      And my guess is the eggs beating for that 2 mins with the sugar/butter also helps add air… and fluff.

      It’s like making a can’t over mix until you add eggs. Eggs will cause a weirdly fluffy cheesecake if you over mix after adding…Which is why I add them last while makin a cheesecake.

  14. Suzzette Flamion says:

    Hey Sally, curious question. My son LOVES strawberry and lemon. I was wondering if I could replace the blueberries with strawberries? Would there be anything different I would have to Do?

    1. Not a thing– they’ll be delicious. He might also like these strawberry lemon scones!

  15. Can you double this recipe?

    1. I recommend making two separate batches– doubling would be *ok* but I find working with more batter risks over or under-mixing.

  16. Jean Duchesneau says:

    I am sure that this is a silly Question, and I I’ve tried to find the answer on your website, but what is the size of the cupcake liners you use? And, do you have a special brand or type of liner that you Would recommend?

    1. Hi Jean, Cupcake liners typically come in three sizes. Jumbo (or extra large), regular, or mini. If they aren’t labeled as mini or jumbo then they are the regular size that I use! I always recommend a grease proof liner!

  17. 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!

  18. Hi Sally,

    Have you ever done this recipe (or something similar) with ginger? A friend of mine is always raving about a lemon, blueberry, and ginger cupcake I apparently made years ago and for the life of me, I can’t find the recipe I used or remember if I just used a lemon blueberry recipe and added ginger.

    1. Hi Amber! Sounds delicious. Feel free to add a couple teaspoons of minced fresh ginger to the batter.

  19. 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. 🙂

  20. Chelsey Michelsen says:

    can we substitute cake flour for the all-purpose flour?

  21. Hi Sally,

    Thanks for the recipe. It was yummy! My husband said The texture is more like a muffin instead of cupcake. Can you tell me what I did wrong?


  22. 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.

  23. 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.

  24. Hello Sally! Could I use egg whites inside of the whole egg? Will it make a difference? Thank you, and your website is amazing!

    1. You could, yes, but I recommend following the recipe with the full eggs.

  25. Hi Sally,
    I have another question. For the frosting is it 30g or 60g? It’s just that 1/4 cup is 30grams and I’m wondering if I do put 60 grams, it would be too much butter? Thank you for your help!

    1. Hi Rose! It’s 60 grams of butter. Ingredients weigh different amounts, so 1/4 cup of butter will weigh more than 1/4 cup of oats. I hope this makes sense.

      1. Ah yes! That makes sense! I made them following 60 grams of butter and they came out AMAZING! Thank you for posting this recipe and your response!

  26. 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.

  27. 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.

  28. Hi Sally

    Do you think I can replace the flour with gluten free flour?


    1. Hi Marissa, I haven’t tested this recipe with gluten free flour but let me know if you try.

  29. 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.

  30. 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.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally