There’s nothing quite like biting into a soft, fluffy blueberry cupcake bursting with fresh, juicy berries. Whether you’re baking for a special occasion or simply craving a homemade treat, this easy blueberry cupcake recipe is sure to impress. The combination of a buttery cupcake batter, a hint of vanilla, and the natural sweetness of fresh blueberries creates a bakery-style treat that’s both simple and irresistible.
These moist blueberry cupcakes pair perfectly with a light frosting or a dusting of powdered sugar, making them ideal for brunch, dessert, or even a mid-day snack. Plus, with just a few pantry staples, you can whip up a batch in no time. Ready to bake the best homemade blueberry cupcakes? Let’s get started!
Table of Contents
Why You’ll Love These Blueberry Cupcakes
These homemade blueberry cupcakes are everything a great cupcake should be—light, fluffy, and packed with fresh blueberries. Whether you’re baking for a birthday, brunch, or just a sweet craving, this recipe delivers a bakery-style treat right from your kitchen.
Here’s why this recipe is a must-try:
- Perfectly Moist Texture – Thanks to a balanced mix of butter and milk, each bite is soft and tender.
- Bursting with Blueberry Flavor – Fresh or frozen blueberries add juicy sweetness to every bite.
- Easy & Beginner-Friendly – No complicated steps, just a foolproof cupcake recipe anyone can follow.
- Customizable – Pair with vanilla frosting, cream cheese frosting, or a dusting of powdered sugar for a perfect finishing touch.
These easy blueberry cupcakes bring a delightful mix of sweetness, tang, and buttery goodness in every bite. Now, let’s dive into the ingredients you’ll need!
Ingredients
To make these soft and fluffy blueberry cupcakes, you’ll need simple pantry staples and fresh ingredients that come together beautifully. Here’s what you’ll need:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour – Provides structure and the perfect crumb.
- 1 ½ teaspoons baking powder – Helps the cupcakes rise for a light, airy texture.
- ½ teaspoon salt – Used to enhance the other flavors and create a balanced sweetness in the cupcakes.
- ½ cup (113g) unsalted butter, softened – Adds richness and moisture.
- ¾ cup (150g) granulated sugar – Sweetens the cupcakes without overpowering the blueberries.
- 2 large eggs – Gives structure and binds the ingredients together.
- 1 teaspoon vanilla extract – Adds a warm, rich flavor.
- ½ cup (120ml) milk – Keeps the cupcakes soft and tender.
- 1 cup (150g) fresh or frozen blueberries – Bursting with natural sweetness and antioxidants.
- 1 tablespoon flour (for coating the blueberries) – Prevents them from sinking to the bottom.
For the Frosting (Optional):
- 1 cup (227g) unsalted butter, softened – Creates a creamy, luscious texture.
- 3 cups (360g) powdered sugar – Sweetens and stabilizes the frosting.
- 2 tablespoons milk or heavy cream – Adjusts consistency for a smooth, spreadable finish.
- 1 teaspoon vanilla extract – Enhances flavor.
Ingredient Notes & Substitutions:
- Fresh vs. When using frozen blueberries, add them directly to the batter without thawing.
- Dairy-Free Option: Swap butter for coconut oil and milk for almond or oat milk for a dairy-free alternative.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for the same great texture.
Now that you have everything ready, let’s start baking these delicious homemade blueberry cupcakes!
Instructions
Now that we have our dry ingredients ready, it’s time to mix everything together and create the delicious batter that will form the base of our blueberry cupcakes. Follow these steps for a perfectly smooth and fluffy texture:
1- Combine Wet Ingredients
In a large mixing bowl, whisk together the butter and sugar until light and fluffy. This step is crucial for creating a tender crumb in the cupcakes. Add the eggs, vanilla extract, and milk one at a time, mixing well after each addition. The wet ingredients should be fully incorporated and smooth before moving on.
2- Incorporate Dry Ingredients
Gradually add your dry ingredients (flour, baking powder, and salt) to the wet mixture. I recommend adding them in thirds, mixing gently after each addition. You want to avoid overmixing at this point, as it can lead to dense cupcakes. Mix just until the flour disappears into the batter.
3- Fold in the Blueberries
Now for the star of the show—blueberries! Gently fold in the fresh or frozen blueberries by hand using a spatula. If you’re using frozen blueberries, don’t thaw them first, as this helps to prevent the color from bleeding into the batter.
4- Check Consistency
The batter should be thick but scoopable. If it seems too thick, add a tablespoon of milk at a time until you reach the desired consistency. A thicker batter helps your cupcakes rise evenly, giving them that perfect, soft texture.
Pro Tip: For extra flavor and a pop of color, you can add a tablespoon of lemon zest to the batter. The fresh citrus will brighten the flavor of your blueberry cupcakes and add an aromatic twist!
Once your batter is ready, you’re all set to move on to the next step—filling the cupcake liners. Keep the batter as light and airy as possible, and avoid overmixing to ensure the cupcakes rise perfectly in the oven.
5. Fill the Cupcake Liners
Spoon the batter into lined cupcake pans, filling each liner about 2/3 full. This allows room for the cupcakes to rise and bake evenly. Be sure not to overfill the liners to avoid spillage.
Pro Tip: Use an ice cream scoop for evenly sized cupcakes—this helps with consistent baking times.
6. Bake the Blueberry Cupcakes
Preheat your oven to 350°F (175°C). Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Watch carefully to avoid overbaking! Every oven is different, so check a few minutes earlier if you have a particularly hot oven.
7. Cool and Enjoy!
Allow the cupcakes to cool in the muffin tin for approximately 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This step is essential for preventing sogginess, as the cupcakes need to cool before frosting.
Tip: Once cooled, you can frost your cupcakes with a cream cheese frosting, or keep them simple with a dusting of powdered sugar for a lighter treat.
Pro Tips & Variations
Take your blueberry cupcakes to the next level with these expert tips and creative variations. Whether you want a richer flavor, a healthier twist, or a fun upgrade, these ideas will make your cupcakes even better!
Pro Tips for Perfect Blueberry Cupcakes
Use Fresh or Frozen Blueberries – Fresh blueberries provide the best texture, but frozen ones work too! Do not thaw frozen blueberries before using.
Prevent Sinking Blueberries – Tossing the berries in a little flour before folding them in helps distribute them evenly throughout the cupcakes.
Do Not Overmix the Batter – Stir just until combined. Excessive mixing can result in cupcakes that are dense and tough, rather than light and airy.
Since oven temperatures can vary, always check for doneness. Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, they’re done.
Let Cupcakes Cool Completely – This helps the texture set properly and prevents frosting from melting when applied.
Fun Variations to Try
For a zesty twist, try Lemon Blueberry Cupcakes – simply add the zest of one lemon to the batter. Pair with lemon buttercream for extra zing!
Healthier Option – Swap half the sugar for honey or maple syrup and use Greek yogurt instead of butter for a lighter cupcake.
Blueberry Chocolate Twist – Add a handful of mini chocolate chips for a fun flavor contrast between tart blueberries and rich chocolate.
Frosting Upgrade – Try cream cheese frosting or a whipped vanilla buttercream to complement the sweet blueberry flavor perfectly.
Experiment with these variations and find your favorite way to enjoy these soft, fruity, and delicious blueberry cupcakes!
Serving Suggestions
These blueberry cupcakes are soft, fluffy, and bursting with juicy berries—perfect for any occasion! Whether you’re serving them at a party, brunch, or just as a sweet treat, here are some fun ways to enjoy them.
Best Ways to Serve Blueberry Cupcakes
With a Cup of Coffee or Tea – The light, fruity flavor pairs beautifully with a warm drink, making it a great choice for breakfast or an afternoon snack.
Drizzle with Lemon Glaze – A simple mix of powdered sugar and fresh lemon juice adds a bright, citrusy contrast to the sweet cupcakes.
Top with Ice Cream – Serve warm cupcakes with a scoop of vanilla or blueberry ice cream for an indulgent dessert.
Pair with Fresh Berries – Enhance the fruity flavor by garnishing with extra blueberries, strawberries, or raspberries on the side.
For Special Occasions – Dress them up with whipped cream and edible flowers for an elegant party dessert.
These delicious blueberry cupcakes are versatile, making them a hit no matter how you serve them!
Conclusion
These blueberry cupcakes are the perfect combination of soft, fluffy, and bursting with fruity flavor. With simple ingredients and easy steps, you can create a delicious treat for any occasion. Whether you enjoy them as is or dress them up with frosting or a lemon glaze, these cupcakes are sure to impress. The fresh blueberries add natural sweetness, while the light texture makes them irresistible. So, grab your ingredients and enjoy the process of making these delightful cupcakes. You’ll love every bite!
Blueberry Cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups 190g all-purpose flour – Provides structure and the perfect crumb.
- 1 ½ teaspoons baking powder – Helps the cupcakes rise for a light airy texture.
- ½ teaspoon salt – Used to enhance the other flavors and create a balanced sweetness in the cupcakes.
- ½ cup 113g unsalted butter, softened – Adds richness and moisture.
- ¾ cup 150g granulated sugar – Sweetens the cupcakes without overpowering the blueberries.
- 2 large eggs – Gives structure and binds the ingredients together.
- 1 teaspoon vanilla extract – Adds a warm rich flavor.
- ½ cup 120ml milk – Keeps the cupcakes soft and tender.
- 1 cup 150g fresh or frozen blueberries – Bursting with natural sweetness and antioxidants.
- 1 tablespoon flour for coating the blueberries – Prevents them from sinking to the bottom.
For the Frosting (Optional):
- 1 cup 227g unsalted butter, softened – Creates a creamy, luscious texture.
- 3 cups 360g powdered sugar – Sweetens and stabilizes the frosting.
- 2 tablespoons milk or heavy cream – Adjusts consistency for a smooth spreadable finish.
- 1 teaspoon vanilla extract – Enhances flavor.
Ingredient Notes & Substitutions:
- Fresh vs. When using frozen blueberries add them directly to the batter without thawing.
- Dairy-Free Option: Swap butter for coconut oil and milk for almond or oat milk for a dairy-free alternative.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for the same great texture.
- Now that you have everything ready let’s start baking these delicious homemade blueberry cupcakes!
Instructions
1- Combine Wet Ingredients
- In a large mixing bowl, whisk together the butter and sugar until light and fluffy. This step is crucial for creating a tender crumb in the cupcakes. Add the eggs, vanilla extract, and milk one at a time, mixing well after each addition. The wet ingredients should be fully incorporated and smooth before moving on.
2- Incorporate Dry Ingredients
- Gradually add your dry ingredients (flour, baking powder, and salt) to the wet mixture. I recommend adding them in thirds, mixing gently after each addition. You want to avoid overmixing at this point, as it can lead to dense cupcakes. Mix just until the flour disappears into the batter.
3- Fold in the Blueberries
- Now for the star of the show—blueberries! Gently fold in the fresh or frozen blueberries by hand using a spatula. If you’re using frozen blueberries, don’t thaw them first, as this helps to prevent the color from bleeding into the batter.
4- Check Consistency
- The batter should be thick but scoopable. If it seems too thick, add a tablespoon of milk at a time until you reach the desired consistency. A thicker batter helps your cupcakes rise evenly, giving them that perfect, soft texture.
- Pro Tip: For extra flavor and a pop of color, you can add a tablespoon of lemon zest to the batter. The fresh citrus will brighten the flavor of your blueberry cupcakes and add an aromatic twist!
- Once your batter is ready, you’re all set to move on to the next step—filling the cupcake liners. Keep the batter as light and airy as possible, and avoid overmixing to ensure the cupcakes rise perfectly in the oven.
Fill the Cupcake Liners
- Spoon the batter into lined cupcake pans, filling each liner about 2/3 full. This allows room for the cupcakes to rise and bake evenly. Be sure not to overfill the liners to avoid spillage.
- Pro Tip: Use an ice cream scoop for evenly sized cupcakes—this helps with consistent baking times.
Bake the Blueberry Cupcakes
- Preheat your oven to 350°F (175°C). Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Watch carefully to avoid overbaking! Every oven is different, so check a few minutes earlier if you have a particularly hot oven.
Cool and Enjoy!
- Allow the cupcakes to cool in the muffin tin for approximately 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This step is essential for preventing sogginess, as the cupcakes need to cool before frosting.
- Tip: Once cooled, you can frost your cupcakes with a cream cheese frosting, or keep them simple with a dusting of powdered sugar for a lighter treat.
Notes
- Calories: 230
- Fat: 12g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 1g
- Sugar: 18g
- Sodium: 140mg
FAQs
1. Can I use frozen blueberries for these cupcakes?
Yes, you can definitely use frozen blueberries! Just make sure to coat them lightly with flour before adding them to the batter to prevent them from sinking to the bottom of the cupcakes.
2. How can I make these blueberry cupcakes dairy-free?
To make these cupcakes dairy-free, swap out the butter for a plant-based alternative, like vegan butter or coconut oil. For the milk, you can use almond milk or any dairy-free milk of your choice.
3. Can I freeze blueberry cupcakes?
Yes, blueberry cupcakes freeze beautifully! After they have completely cooled, place them in an airtight container or wrap them individually in plastic wrap, then freeze for up to 3 months. Just thaw them before serving.
4. How do I know when the cupcakes are done baking?
To check if your cupcakes are done, insert a toothpick in the center of one. If it comes out clean or with just a few moist crumbs, they are ready to come out of the oven. Avoid overbaking to keep them soft and fluffy!
5. Can I add other fruits to these cupcakes?
Absolutely! You can experiment by adding raspberries, strawberries, or blackberries to the batter. Just remember that different fruits have different moisture levels, so it may slightly affect the texture.
6. Can I make these blueberry cupcakes into a cake instead?
Yes, you can! Simply adjust the baking time if you decide to use a larger cake pan. Keep an eye on it and test with a toothpick to ensure it’s fully baked.
These FAQs should help you make the perfect batch of blueberry cupcakes every time. If you have more questions, feel free to ask!