Lemon Blueberry Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons lemon zest

• 1/4 cup fresh lemon juice

• 1/2 cup milk

• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.

3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully incorporated.

6. Gently fold in the blueberries until evenly distributed throughout the batter.

7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.

10. Once cooled, frost the cupcakes with your favorite lemon buttercream frosting. Enjoy!