Preheat your oven to 350F (175C) and line a cupcake tin with paper liners.
Whisk the flour and baking powder together in a medium bowl until fully combined.
Toss the blueberries with one tablespoon of dry flour in a separate small container to coat them.
Cream the softened butter and sugar in a large mixing bowl until the mixture is pale and fluffy.
Beat the eggs into the butter mixture one at a time, ensuring each is fully incorporated.
Stir in the fresh lemon juice and lemon zest.
Fold the dry flour mixture into the wet ingredients slowly using a silicone spatula.
Add the prepared blueberries to the batter and fold gently to combine without bruising the fruit.
Divide the batter evenly into the lined cupcake tin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.