Ingredients:

• 3/4 cups all-purpose flour 
• 1 cup granulated sugar 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/2 cup unsalted butter, softened 
• 2 large eggs 
• 1/3 cup sour cream 
• 1/4 cup milk 
• 2 tablespoons lemon juice 
• Zest of 2 lemons (increase from 1 for more lemon flavor) 
• 1 cup fresh blueberries 
• 1 cup unsalted butter, softened 
• 4 cups powdered sugar 
• 2 tablespoons lemon juice 
• 2 tablespoons finely grated lemon peel
• 2 tablespoons heavy cream (adjust for desired consistency) 

Instructions:

1. Preheat oven to 350°F (175°C), line a muffin tin with cupcake liners. 
2. Combine dry ingredients. In another bowl, cream butter and sugar, add eggs, sour cream, milk, lemon juice, and zest. Fold in flour mixture, then blueberries. 
3. Fill liners 3/4 full, bake 18-20 minutes. Cool completely. 
4. Beat butter until creamy, gradually add powdered sugar, lemon juice, zest, and cream until smooth. 
5. Frost cooled cupcakes, garnish with blueberries and lemon zest.