These lemon and blueberry cupcakes are the perfect breakfast to grab and go on weekdays; or why not make them as a special weekend treat? After all, who wouldn’t want cupcakes for breakfast?
Personally, I adore the combination of lemon and blueberries (especially in cake!), so while the base cupcake recipe is the same as my eggless citrus cupcakes and my chocolate brownie cupcakes, I just HAD to make one more variation on it! After all, it would be amiss to not make a version specifically for breakfast, would it not?
I know that it’s typically muffins rather than cupcakes that are eaten for breakfast or brunch, but these cupcakes are actually pretty healthy! They use olive oil and plain, natural yogurt instead of butter and eggs, which also means that they’re a brilliant sweet treat for someone with an egg allergy! You can also easily adapt them to be vegan by using vegan yogurt instead of regular yogurt.
What ingredients do I need to make this recipe?
The ingredients here are all pretty basic to be honest. So, if you’re much of a baker then you probably already have most of them (and even if you’re new to baking they should all be easy to get hold of!).
You just need:
- plain flour – to give the cakes structure so that they don’t sink
- baking soda (bicarbonate of soda) and baking powder – to help the cakes rise so that they’re not too dense
- salt – try to use sea salt or kosher salt here rather than table salt, as table salt has a rather metallic type of taste. The salt helps to balance the sweetness of the cakes so that they’re just sweet enough without being sickly
- plain, natural yogurt – this provides fat and helps to emulsify the other ingredients; essentially doing what the eggs would as well as providing some of the fat that butter typically would. Plus, it adds a lovely flavour to the cupcakes
- vanilla extract – you could use fresh vanilla pods here instead if you prefer
- granulated sugar – to provide sweetness
- olive oil – to provide flavour, fat and moisture so that the cakes aren’t too dry
- 2 lemons – both the zest and the juice
See? All very simple ingredients that can be used in a wide variety of ways, even just within the realm of baking!
How can I customise these breakfast cupcakes?
These cupcakes are infinitely customisable. Why not try:
Adding extra fruit: raspberries go wonderfully with the lemon and blueberries in these cupcakes, and extra fruit is always a good way to go! After all, it’s important to start the day off with light, fresh food that’s nutritious and balanced. So, if you’re going to have cupcakes for breakfast then you may as well add some fruit and call it healthy!
Adding chocolate chips: personally, I love the combination of white chocolate with lemon and blueberries, so why not add some? I’d recommend between 100-200 grams of chocolate chips or chunks.
Using flavoured yogurt: if you prefer sweeter cupcakes, then you could always opt for sweetened, flavoured yogurt. I’d recommend using either vanilla or lemon yogurt in this recipe, though chocolate yogurt would work brilliantly in my eggless chocolate brownie cupcakes!
Adding nuts: macadamia nuts or almonds would also be delicious in these lemon and blueberry cupcakes! Why not try adding some (a few at a time) until you’re happy with the ratio of nuts to cake batter?
What recipe should I try next?
If you’re a fan of sweet (yet balanced) breakfasts then I’d recommend one of the following:
- my berry cheesecake breakfast bowl
- simple almond milk pancakes
- refined sugar-free flapjacks (baked oatmeal style)
- 200g (1 1/2 cups) plain flour
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
- 275g (1 cup) plain, natural yogurt
- 150g (3/4 cup) granulated sugar
- 125ml (1/2 cup) olive oil
- 2 lemons - juice and zest
- 200g (generous 1 cup) blueberries
1. Preheat the oven to 180 degrees Celsius (350 F). Fill a 12-hole cupcake tin with cupcake cases.
2. Sift flour together with baking powder, bicarbonate of soda, and sea salt. Set aside.
3. In another bowl, whisk together all of the other ingredients aside from the blueberries.
4. Gently fold the flour mixture into the wet ingredients. Fold in the blueberries.
5. Fill the cupcake cases and bake for 20-25 minutes or until lightly firm and golden on top. Place on a wire rack to cool.
Other berries can be used in place of blueberries.
Cooked cupcakes will keep for 3-5 days in an airtight container.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 235Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 187mgCarbohydrates 33gFiber 1gSugar 19gProtein 3g
All nutrition values are an estimate and will vary.