Lemon Blueberry Cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.

Add 2 large eggs one at a time, beating well after each addition.

Mix in 2 tbsp lemon zest and 1/4 cup lemon juice until combined.

Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture.

Gently fold in 1 cup fresh blueberries.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.