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Preheat the oven to 180°C (350°F). Line one or two 12-cup muffin pans with paper liners.
In a small bowl, toss the blueberries with the flour until the blueberries are evenly coated in flour. Set aside.
Add the sugar and lemon zest to a large mixing bowl. Use your fingertips to rub them together until fragrant.
Add the remaining dry ingredients to the bowl and whisk until the mixture is well combined and there are no lumps.
Add the wet ingredients (except the blueberries) to the flour mixture and mix until just combined. Do not overmix.
Add the floured blueberries and fold the batter until just combined.
Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners. Each cupcake cavity should be three-quarters full.
Bake the cupcakes for 20-25 minutes. They are ready when you insert a toothpick in the center of a cupcake and it comes out with no wet batter on it.
Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack.
When the cupcakes have fully cooled, use a spatula or piping bag to frost them. Decorate with fresh blueberries, lemon segments or as desired.
Serve the cupcakes within a few hours. Store the frosted or unfrosted cupcakes in an airtight container at room temperature for up to 1 day, or in the refrigerator for 3-4 days.