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Blueberry cupcakes with purple blueberry frosting topped with fresh blueberries on a white plate

Blueberry Cupcakes Recipe Soft Moist and Easy to Make - A Simple, Delicious Bake

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Home Baking
Servings 12 Cupcakes

Ingredients
  

  • All-purpose flour (plus a little extra for tossing berries)
  • Granulated sugar
  • Baking powder
  • Fine salt
  • Unsalted butter (softened)
  • Neutral oil (such as canola or vegetable)
  • Large eggs
  • Pure vanilla extract
  • Sour cream or plain Greek yogurt (full-fat or 2%)
  • Milk (whole or 2%)
  • Fresh blueberries (or frozen; see notes)
  • Lemon zest (optional, but brightens the flavor)
  • Powdered sugar (if making a quick glaze or frosting)
  • Cream cheese and butter (for cream cheese frosting, optional)

Instructions
 

  • Prep the pan and oven: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Whisk dry ingredients: In a medium bowl, whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  • Cream and combine: In a large bowl, beat 1/2 cup softened unsalted butter and 1/4 cup neutral oil with 3/4 cup sugar until light and fluffy, about 2 minutes.
  • Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 teaspoons vanilla. Mix until smooth. Stir in 1 teaspoon lemon zest if using.
  • Add dairy: Mix in 1/2 cup sour cream (or Greek yogurt) until combined.
  • Alternate dry and milk: Add the dry ingredients in two additions, alternating with 1/3 cup milk. Start and finish with dry ingredients. Mix just until no dry streaks remain. Do not overmix.
  • Prepare blueberries: Toss 1 cup blueberries with 1 tablespoon flour to coat. This helps prevent sinking.
  • Fold gently: Fold the berries into the batter with a spatula. Keep the folding light to avoid smashing the berries.
  • Fill liners: Divide the batter evenly among the liners, about 3/4 full. If you like extra berries on top, press a few into each portion now.
  • Bake: Bake for 18–22 minutes, or until the centers spring back and a toothpick comes out clean (a few moist crumbs are fine).
  • Cool: Let cupcakes cool in the pan for 5 minutes, then move to a wire rack to cool completely.
  • Optional frosting: For a simple cream cheese frosting, beat 4 ounces cream cheese with 4 tablespoons softened butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt until fluffy. Spread or pipe onto cooled cupcakes.