Lemon-Scented Blueberry Cupcakes

The flavor of these cupcakes was really great, but I found the texture of the cake too firm/dry.  Maybe I did something wrong?

If you love lemon & blueberry, then you will love these!! Naturally, my teenage boys didn't like them, as expected, because they don't like lemon flavored foods even though they love lemonade! The cupcakes are moist, too. I like that it only makes 12 so you're not stuck with 24 cupcakes taunting you!! I didn't sift the powdered sugar as I have found that rather difficult previously. I didn't have any problem with the frosting. I also didn't to store them in the fridge. I found them to be very moist.

Very tasty! I added 2 drops of lemon essential oil to the batter and the icing to make the lemon flavor stand out more.

Made these today, they tasted great and I will make them again. Followed recipe except I didn't have buttermilk so I poured out 1/2 c of 2% milk and poured a little bit of white vinegar in it then let it sit for about 30 min, creamed sugar & butter together, then added egg and milk mixing after each one & I didn't let the blueberries dethaw when I stirred them into the batter. They did make a blue swirl with I thought looked nice. The blueberries stayed mixed, they didn't sink to the bottom.. When I made frosting, I also put in some lemon juice & a splash of milk. It spread nicely on top of the cupcakes. .

Amazing!!! It's the first time my family and friends actually eat my cupcakes!

its nice...i added blueberry jam inside the cupcake since i dont have enough fresh blueberry...but the topping is so sweet...might need to reduce the amount of powdered sugar after this...

You should add less blueberrys to the mixture so that the muffins aren't so mushed together

These were delicious! I substituted olive oil for the butter in the frosting to make it less thick and have the texture of icing, which I prefer to frosting. Only thing I didn't like was that the blueberries sunk to the bottom of the cupcakes, rather than being even throughout the batter of each one. Overall, wonderful recipe.

These cupcakes were great!! My husband has been asking me to bake these again ever since I made the first batch. Call them whatever you want--they are delicious.

These are delicious. My husband liked them even more than I did. Made them as the recipe reads, no changes. Yummy!

These were delicious! Even my mother in law liked them, which is saying a lot!

I just made a batch of these muffins (or cupcakes, whatever you want to call them) and they turned out EXCELLENT. I've made a few adjustments. 1. I used canola oil instead of butter 2. I used 1 cup of blueberries 3. I didn't make the icing but made lemon syrup and socked the top of the muffins. It was good but I don't think it added much:) I would love to have these for breakfast or light snack. So lemony, light, refreshing!

I loved these cupcake muffins! It seems that everyone else is upset that they're labled cupcakes but who cares they taste great! They are light and the perfect summer treat. The only substitution I made was ricotta for buttermilk since I didn't have the buttermilk and they came out delicious! We had roast chicken with garlic parmesan mashed potatoes and this was just the right ending to our meal.

I made these for dessert for a Mother's Day luncheon. They were very pretty and tasty. I dusted the tops with some lemon sugar that I had on hand and garnished with blueberries. I did think they were more muffin-like in texture than cupcake-like, but all I was looking for was a pretty, sweet, spring-like treat to end a light luncheon and this fit the bill.

We loved these cupcakes. Following others advice, I creamed the sugar and butter, added the other wet ingredients, then added the dry ingredients. They tasted like cupcakes. I would also recommend using more blueberries to be sure to have blueberries in every bite. I made a double recipe which made enough batter for a dozen cupcakes, and baked the rest of the batter in an 8X8 glass pan. I also added twice as much lemon juice to the frosting as we really like lemon. I stored the frosted cake in the fridge, and the next day when I tried a piece the cake was quite heavy, so I put it in the microwave for 10 seconds which really softened it up and made it delicious again.

OMG! These are delicious! The cream cheese frosting with lemon and the blueberries...who would've thought. These didn't last long, the family loved 'em!

Super tasty and worthy of making again and again. I agree that the texture was something between cupcake and muffin, but I used a combo of cake flour and all-purpose flour, so that might be why. Next time, I'll use just cake flour and see how that affects the texture.