Let’s be honest. Muffins are just cupcakes without the frosting.
Of course I know that cupcakes have a more delicate crumb, but in the scheme of healthy breakfast options, classic muffins aren’t the best choice.
Please don’t think I am muffin shaming. And that shouldn’t be a thing if it is one. Breakfast pastries and baked goods are one of life’s great joys, so it’s fine to indulge now and then.
They’re even more appropriate for weekend brunch.
My question is why can’t I have a cupcake for breakfast. There shouldn’t be a problem with that, right?
Especially if those cupcakes have cream cheese frosting!
I admit I have had cake leftovers for breakfast before, but only on special occasions.
As the birthday girl, it’s acceptable to indulge the following morning with a post-celebration slice since it was a mere 12 hours earlier when I had the first bite.
These blueberry lemon cupcakes don’t require a special occasion. And I promise I wont tell anyone what time you eat one (or two).
The vanilla cake batter is a subtly tangy mix with citrus. Greek yogurt really enhances the flavor from the lemon zest.
The final step in making the batter is folding in the blueberries. Fresh or frozen will work for this recipe.
Once the cupcakes cool, it’s time for frosting. I am a big fan of cream cheese frosting. It’s so much more interesting than the basic buttercream.
Also, cream cheese frosting is good with just about any fruit, especially berries.
The tart flavor from the yogurt in the batter and the cream cheese in the frosting do so much to bring out the lemon.
I love these blueberry lemon cupcakes for summer holidays like Fourth of July. Just add sliced strawberries to the top and then you have red, white and blue.
There is no mistaking that these baked goods are first and foremost meant for dessert and not breakfast, but I won’t tell anyone.
Blueberry Lemon Cupcakes
- Prep Time: 20 minutes + cooling
- Cook Time: 20 minutes
- Total Time: 40 minutes + cooling
- Yield: 14 cupcakes
1-2/3 cups plus 1 teaspoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
Zest of 1 lemon
1 large egg
1-1/3 cups fresh or frozen blueberries (do not thaw) plus more for decorating
8 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line two muffin pans with 14 paper liners.
For the cupcakes, in a large bowl, combine 1-2/3 cups flour, baking powder, baking soda and salt. In a medium bowl combine the butter and both sugars. Whisk in the yogurt, milk, vanilla extract, lemon zest and egg. Fold the wet ingredients into the dry ingredients.
In a small bowl, toss the blueberries in the remaining flour before gently stirring into the batter. Transfer to the prepared muffin pan. Bake for 20 minutes until a tooth pick inserted into the center of the cake comes out clean. Allow the cupcakes to cool completely before removing from the pan.
For the frosting, using an electric mixer, beat the cream cheese and butter on medium speed until combined, about 2 minutes. Add the sugar, milk and vanilla extract, beating until smooth, about 3 minutes.
Once the cupcakes have cooled, use a pastry bag fitted with a round tip to pipe the frosting or spread it with a spatula. Top with fresh blueberries.
Store the cupcakes in the refrigerator up to 2 days.