Ingredients
24
24 servings
- •1 cup dried blueberries
- •1 tablespoon all-purpose flour
- •1 (15.25 ounce) package white cake mix
- •0.66666668653488 cup water
- •0.33333334326744 cup fresh lemon juice
- •0.25 cup vegetable oil
- •3 large eggs
- •2 teaspoons lemon zest, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
- Mix blueberries and flour together in a bowl.
- Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.
Nutritional Facts
Per 24 servings
- Calories: 126
- Carbohydrate: 19g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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