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Wild Blueberry Lemon Cupcakes

Wild Blueberry Lemon Cupcakes

Recipe by Nicole Masson for Wyman's

Prep Time: 30 minutes 

Cook Time:  20 minutes 

Yield:  12 cupcakes 


For the Cupcakes: 

  • 1 cup Wyman’s Wild Blueberries (thawed, rinsed, and drained) + 1 tablespoon flour 
  • 1 ¼ cups all-purpose flour 
  • ¾ cup sugar 
  • 1 ½ teaspoon baking powder 
  • ½ teaspoon fine sea salt 
  • ½ cup milk 
  • ¼ cup vegetable oil 
  • 2 tablespoons water 
  • 1 large egg 
  • 2 tablespoons lemon juice 
  • 2 teaspoons lemon zest 
  • 1 teaspoon vanilla extract 

For the Lemon Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, room temperature 
  • ½ cup unsalted butter, room temperature  
  • 1 tablespoon lemon juice 
  • 1 teaspoon vanilla extract 
  • 3 cups powdered sugar 
  • 1 ½ tablespoon blueberry jam 


  1. Preheat the oven to 350°F. Line a 12 cup muffin pan with baking liners. 
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. 
  3. In a medium bowl, whisk together milk, oil, egg, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredient mixture into the dry ingredient mixture and stir until combined. Gently fold in the blueberries. 
  4. Pour the batter into the cupcake liners so they are ⅔ full. Bake for 18-22 minutes, until an inserted toothpick comes out with only a few small crumbs. Let the cupcakes cool in the pan for 2 minutes before transferring to a wire rack to cool completely. 
  5. To make the cream cheese frosting, add the cream cheese, butter, vanilla extract, and lemon juice to a medium bowl. Beat using a mixer on medium speed until combined and smooth. Add the powdered sugar, ½ cup at a time, beating until smooth. Add the jam and beat until combined. Pipe or spread the frosting on the cooled cupcakes. 
  6. Serve immediately or refrigerate in an airtight container for up to 3 days.