Lemon Blueberry Cupcakes made with Fresh Lemon and Blueberries

Por Sugar Spun Run · 50 min

Ingredientes

Modo de preparo

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt.
3. 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.
4. In a separate bowl, whisk together the buttermilk, lemon zest, lemon juice, eggs and vanilla.
5. On low speed, slowly drizzle the wet mixture into the dry ingredients and mix until fully combined.
6. Gently fold in the blueberries with a spatula until evenly distributed.
7. 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.
8. Cool in the pan for 5 minutes, then move to a rack and cool completely before frosting.

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