Directions:

For the cupcakes:

• Preheat the oven at 350°F
• Add 15 cupcake holders to a muffin tin.
• Mix the dry ingredients together and set aside.
• Beat the butter until light and fluffy
• Then add the oil and the sugar. Mix until combined.
• Add the lemon zest, then add the eggs one at a time. Mix until combined, then add the fresh lemon juice.
• Add the flour and then the buttermilk until fully incorporated. Do not over mix.
• Coat the blueberries with the flour
• Fold the blueberries into the batter then using a cookie scooper add to the cupcake liners. Add to about ¾ of the way.
• Bake for 11-15 minutes

For the Blueberry Italian Meringue Buttercream

• Add the water and the sugar in a saucepan with a thermometer
• In a stand mixer, beat the egg whites until they form stiff peaks
• When the sugar and water mixture reaches soft ball stage 240 degrees
• Turn the mixer on high and slowly pour the sugar into the egg whites
• Beat egg whites until the bowl feels like room temperature or no longer hot
• Then add a small piece of butter at a time. Mix until it comes together.
• Add lemon juice, lemon extract, and blueberry jam. Mix until combined.