Meyer Lemon Blueberry Cupcakes

and 1/2 cups (190g) all-purpose flour (spoon & leveled)

baking powder

salt

unsalted butter, softened to room temperature

granulated sugar

large eggs, at room temperature

and 1/2 teaspoons pure vanilla extract

buttermilk, at room temperature (I use low fat)

lemon zest (about 3 Sunkist Meyer lemons)

lemon juice (about 2 Sunkist Meyer lemons)

fresh (110g) or frozen blueberries1

zester (here is the one I own and love. inexpensive and great quality.)