Pre-heat your oven to 350 °F (177 °C) and line a 12-cup muffin pan with liners.

In a large bowl, whisk together 1 ½ cups plus 1 tablespoon of flour, granulated sugar, baking powder, salt, and baking soda.

In a separate bowl, whisk melted butter and egg, then add buttermilk, milk, and lemon zest. Mix well until smooth.

Pour wet ingredients into dry and stir gently until just combined to create a smooth batter.

Toss blueberries lightly with the remaining 1 tablespoon flour to keep them from sinking.

Gently fold the flour-coated blueberries into the batter.

Using an ice cream scoop or spoon, evenly distribute the batter among the 12 muffin cups.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Beat cream cheese and softened butter with lemon zest, vanilla extract, and salt until smooth. Gradually add powdered sugar and lemon juice.

Once cooled, pipe or spread the frosting on each cupcake and garnish with three fresh blueberries on top.

Store cupcakes in an airtight container in the refrigerator for up to 3 days.