Preheat oven to 350 degrees. Line muffin pan with paper liners.

In a bowl, whisk together flour, baking powder, baking soda and salt - then, set this bowl aside.

Using a stand mixer with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy.

Add eggs one at a time, beating thoroughly after each addition. Then, mix in vanilla extract, lemon zest, and lemon juice.

Set the mixer on low speed and add the flour mixture in 3 batches, alternating with the milk, and the flour mixture. Mix until just incorporated, but don't over-beat.

In a small bowl, toss the blueberries with the 2 tablespoons of flour, to coat.

Using a spatula, gently fold the berries into the cake batter but don't over mix.

Divide the batter evenly among muffin pan cups.

Bake 16-17 minutes or until toothpick inserted into center, comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack so it cools completely.

Using a stand mixer with the paddle attachment, cream together butter and cream cheese and beat until fluffy.

Add icing sugar, vanilla extract, lemon juice, and lemon zest.

Mix until thick and creamy, then pipe frosting onto cooled cupcakes.

Garnish with blueberries and leftover lemon zest if you have some left over.

Enjoy!