Gourmet Monday Blueberry Lemon Cupcakes with Cream Cheese Frosting

These cupcakes were tasty. I have never made cupcakes before at least not that I remember. They would be perfect to serve with tea or at a tea party.

Cupcakes
3 1/4 cup all purpose flour
1 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
6 tablespoons butter melted
1/4 cup canola oil
2 large eggs
1 c buttermilk
1 c whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cup fresh blueberries (frozen)

Frosting
2 1/4 cups powdered sugar
4 tablespoons butter
1 8 ounce package cream cheese
1/4 teaspoon vanilla extract
1 cup chilled fresh blueberries
Fresh mint sprigs

For cupcakes: Preheat over to 350 F. Line two 12 cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and lemon peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

Combine powdered sugar and cream cheese until well blended add butter blend well add vanilla. Decorate with blueberries and mint sprigs.