Step 1: Preheat and Prep : Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Toss blueberries with 1 tbsp flour to prevent them from sinking into the batter.

Step 2: Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar : In a large bowl, use a hand or stand mixer to beat butter and sugar together until light and fluffy (about 2 minutes). Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.

Step 4: Combine Wet and Dry : Reduce mixer speed to low and alternate adding the dry ingredients with the buttermilk — start and end with the dry mix. Mix only until combined; do not overbeat.

Step 5: Fold in Blueberries : Gently fold the floured blueberries into the batter with a spatula. The batter should be thick but spoonable.

Step 6: Bake the Cupcakes : Divide the batter evenly among the cupcake liners (fill each about ⅔ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Cream Cheese Frosting : In a large mixing bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing on low. Add vanilla extract, lemon zest, and lemon juice (if desired). Increase speed to medium-high and beat until light and fluffy (about 2 minutes).

Step 8: Frost and Decorate : Once cupcakes are completely cool, frost them using a piping bag with a star or round tip. Garnish with fresh blueberries, lemon zest curls, or a tiny lemon slice on top for a beautiful presentation.