Lemon Blueberry Cupcakes made with Fresh Lemon and Blueberries

Name: Lemon Blueberry Cupcakes made with Fresh Lemon and Blueberries
Total time: 50 min
Ingredients: 1 ½ cups Flour; ¾ cups Sugar; 2 tbsp Cornstarch; 1 tsp Baking powder; ¼ tsp Baking soda; ½ tsp Salt; ½ cups Vegetable oil; ⅓ cups Buttermilk; 4 tbsp Lemon; 2 Egg; ¼ tsp Vanilla; 1 cup Blueberry

By Sugar Spun Run · 50 min

Ingredients

Flour1 ½ cups
Sugar¾ cups
Cornstarch2 tbsp
Baking powder1 tsp
Baking soda¼ tsp
Salt½ tsp
Vegetable oil½ cups
Buttermilk⅓ cups
Lemon4 tbsp
Egg2
Vanilla¼ tsp
Blueberry1 cup

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt.
With an electric mixer on low, slowly drizzle in the oil and mix until all the dry ingredients are moistened; a crumbly texture is fine.
In a separate bowl, whisk together the buttermilk, lemon zest, lemon juice, eggs and vanilla.
On low speed, slowly drizzle the wet mixture into the dry ingredients and mix until fully combined.
Gently fold in the blueberries with a spatula until evenly distributed.
Divide the batter evenly among the muffin cups and bake on the center rack at 350°F (175°C) for 20 to 22 minutes, until a toothpick in the center comes out dry or with a few moist crumbs.
Cool in the pan for 5 minutes, then move to a rack and cool completely before frosting.

Summarized from Sugar Spun Run's video. Watch it for the details.

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