• Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
• Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Step 3: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
• Step 4: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Gently fold in the blueberries.
• Step 5: Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
• Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• Step 7: Once cooled, frost the cupcakes with the Lemon Buttercream Frosting.