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Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
Add milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice. Whisk to combine. Do not overmix the batter.
Add the blueberries to the cupcake batter and mix until the blueberries are dispersed throughout the batter.
Portion the cupcake batter into the cupcake liners, approximately ¾ full.
Bake for 20-22 minutes or until the tops of the cupcakes bounce back slightly when touched.
Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.
In a mixing bowl or bowl of a stand mixer, combine unsalted butter and cream cheese. Whip on medium high with an electric hand mixer or stand mixer fitted with a whisk attachment until light and creamy.
Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
Add in lemon zest, lemon juice, and salt. Mix on low speed until the ingredients are fully combined.
Turn the mixer on high speed and whip for approximately 2-3 minutes until the frosting is light and fluffy.
Spread or pipe onto cupcakes and garnish with blueberries and lemon zest if desired.