Description
These Blueberry Lemon Crumble Cupcakes are a delightful celebration of spring, bursting with vibrant blueberry and zesty lemon flavors. With a moist base and a buttery crumble topping, they are perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup granulated sugar (for crumble)
- 2 tablespoons light brown sugar (packed, for crumble)
- 1/4 teaspoon salt (for crumble)
- 4 tablespoons (1/4 cup) unsalted butter (cold, for crumble)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/2 cup buttermilk (or homemade substitute)
- 1 cup fresh blueberries (or frozen, unthawed, and floured blueberries)
- 2–3 tablespoons fresh lemon juice (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- For the Crumble Topping: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons light brown sugar, and a pinch of salt. Set aside.
- Add 4 tablespoons of very cold unsalted butter, cut into small cubes, to the dry ingredients. Work the butter into the flour mixture until it resembles coarse crumbs. Set the crumble aside in the refrigerator.
- For the Cupcakes: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large bowl, beat 6 tablespoons of unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and the zest of 1 large lemon.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup of fresh blueberries.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Generously sprinkle the chilled crumble topping over the top of each cupcake.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the Lemon Glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable.
- Drizzle the lemon glaze over the cooled cupcakes and let it set for about 15-20 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for the best results. If using frozen blueberries, do not thaw them before adding to the batter.