• Preheat the oven to 375°F.
• Line 24 muffin tins with muffin papers (you may have enough batter to make a few extra cupcakes, so if you have more tins and papers, keep them handy.)
• In a small mixing bowl, whisk together the flour, baking powder and salt and set aside.
• In a stand mixer or in a bowl with a hand mixer or sturdy spoon, cream together the softened butter, sugar and lemon zest on high speed or until light and fluffy and even. Scrape down the bowl and add the eggs -one at a time- beating well after each addition. Beat in the vanilla and lemon extract.
• Add about 1/3 of the flour mixture, mix in well, add about 1/3 each of the milk and lemon juice and mix well. Repeat until they are used up, ending with the milk and lemon juice.
• Shake any excess flour from the blueberries and gently fold them into the cake batter. Fill the prepared muffin tins 2/3 full of batter. Tap the pan gently on the counter two or three times to settle the batter. Bake for 20-25 minutes, or until the cupcakes spring back when gently pressed in the center and a toothpick or knife inserted into the center of the cupcake comes out without gooey batter on it.
• Turn out of the pans onto a cooling rack and let cool completely.
• Store the cupcakes, unadorned, at room temperature in a tightly covered container for 3-4 days.

Just Before Serving:

• In a stand mixer (or with a hand mixer or whisk) on high speed, whip the whipping cream and confectioner's sugar until it holds a peak when the beater is removed from it. Pipe or dollop the whipped cream onto the cupcakes and top with a pinch of fresh lemon zest.