Lemon-Blueberry Cupcakes

I like using wild blueberries in cupcakes because their smaller size distributes well without creating large pockets of cooked fruit in the small cakes. Because fresh wild blueberries have a short season and I don’t live near a patch, I use frozen ones. I don’t bother thawing them out before adding them to the cupcake batter, and it just adds a few extra minutes of baking time.