Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt.

In another bowl, combine ½ cup of milk, ⅓ cup of vegetable oil, ½ cup of sour cream, 1 large egg, the zest of 1 lemon, and the juice of 1 lemon.

Pour the wet ingredients into the dry ingredients and gently whisk until just combined.

Fold in 1 to 1.5 cups of fresh blueberries.

Fill the lined cupcake pan with batter, filling each liner about ¾ full, and bake for 20-22 minutes.

Cool the cupcakes in the pan for about 5 minutes, then transfer to a wire rack.

In a mixing bowl, beat together ½ cup of softened unsalted butter and 8 ounces of cream cheese until light and fluffy.

Gradually add 4 cups of powdered sugar, mixing on low speed until combined, then add the zest and juice from 1 lemon along with a pinch of salt.

Whip the frosting until fluffy and smooth.

Frost the cooled cupcakes using a piping bag.

Sprinkle extra blueberries and lemon zest on top for presentation.