Blueberries and Cream Cupcakes

Ingredients

• 1 and 2/3 cup (210g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1 large egg
• 1/4 cup (62g) yogurt or sour cream
• 3/4 cup (180ml) milk
• 2 teaspoons vanilla extract
• 2 teaspoons lemon zest
• 1 and 1/3 cups fresh or frozen blueberries
• 8 oz (224g) full-fat cream cheese, softened to room temperature
• 1/4 cup (60g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners' sugar
• 1-2 Tablespoons (15-30ml) cream or milk
• 1 teaspoon vanilla extract