1. Start by lightly brushing your cupcake pan with oil/ butter and dust it with some all-purpose flour. Line it with parchment paper, and preheat your oven to 180C.
   
   
2. While the oven warms up, begin with the cupcake batter. In a medium-sized  bowl, combine the all-purpose flour, lemon zest and baking powder. Whisk them together to finish making the dry mix.
   
   
3. Now for the wet mix, take another large bowl, and beat sugar and butter until the mixture becomes light and fluffy. Add a dash of lemon juice. Continue by adding the eggs, one by one, mixing them well after each addition.
   
   
4. Blend the dry ingredients with the wet ingredients with milk, in three batches. Be careful not to overmix.
   
   
5. It’s time to add the special touch to the cupcakes. Using a spatula, fold the Del Monte Dried Blueberries into the batter. Be careful not to squish the blueberries too hard.
   
   
6. Finally, pour the batter into the cupcake pan and bake at 180 degrees C,  until a toothpick inserted into the centre of the cake comes out clean. This will take about 20-30 minutes.

Well done! Now relish every bite of your tender blueberry cupcakes.