- 15
Ingredients
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed brown sugar
- 2 large eggs plus one egg yolk, at room temperature
- 1 cup (240 ml) buttermilk
- 2 lemons, zested and juiced
- 3/4 cup (115 grams) fresh blueberries
- 2 tablespoons all-purpose flour
Preparation
Step 1
Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
In a medium bowl combine the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. On medium-low speed , add the eggs and yolk, one at a time, until combined. Add the buttermilk, lemon zest, and lemon juice. Add in the flour mixture, stirring just until combined.
In a small bowl toss the blueberries with the 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be careful not to overmix.
Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.