Lemon Blueberry Swirl Cupcakes

These Lemon Blueberry Swirl Cupcakes are a delightful combination of tangy lemon and sweet blueberries. The marbled blueberry jam adds a beautiful touch and a burst of flavor to these moist and fluffy cupcakes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/2 cup milk
• 1 cup fresh blueberries
• 2 tbsp blueberry jam

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs, one at a time, mixing well after each addition

Stir in the vanilla extract, lemon zest, and lemon juice

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

Gently fold in the fresh blueberries

Spoon the cupcake batter into the prepared muffin tin, filling each cup about two-thirds full

Drop small dollops of blueberry jam onto the top of each cupcake and use a toothpick to swirl it into the batter for a marbled effect

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally top with lemon glaze or cream cheese frosting

Enjoy your delicious Lemon Blueberry Swirl Cupcakes