Preheat your oven to 350°F and line a muffin tin with 9 muffin liners inside. Set it aside.

In a medium size mixing bowl sift all-purpose flour, baking powder, baking soda, and salt together. Set aside.

In another large mixing bowl whisk together softened butter and granulated sugar (you can use a mixer or a whisk). Add eggs, sour cream, milk, and vanilla extract, and lemon zest, whisking constantly in between.

Add dry ingredients into the mixture. Using a spatula, fold it together until smooth. Do not over mix.

Add blueberries to the mixture and fold it together.

Divide this batter between 12 muffin liners. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. When it is ready, take it out and set aside to cool off for about 10 minutes. Place the muffins on a wire rack.

For the frosting, in a large bowl, beat softened butter and cream cheese together on a medium/high speed until softened.

Gradually, add powdered sugar and mix it for a couple of minutes until smooth consistency.

Add milk, vanilla extract, and lemon zest and mix again.

When the cupcakes are completely cooled off, top them with the cream cheese frosting using a piping tip.

As an option, you can decorate the cupcakes with fresh blueberries, mint leaves, and lemon zest. Enjoy!