Prepare your muffin tins by either spraying your favorite baking spray or line with paper muffin liners.

Preheat the oven to 375 degrees.

In a large mixing bowl, cream together the sugar and butter until it's lightly and fluffy and doubled in size.

Next, add in the vanilla and the eggs, one at a time.

Slowly add in the Bisquick and mix until it's just combined. Then add in the lemon juice.

Add in the blueberries and zest the lemon. Gently fold these ingredients into the batter with a spatula or wooden spoon.

Using a cookie scoop, scoop out the batter into the muffin tins. Only fill them about ⅔rds of the way full. Feel free to add a couple of blueberries to the top of the batter and gently press them in.

Bake for 10 - 15 minutes. Start checking at the 10 minute mark. If they aren't done, put them back into the oven and check every five minutes. The reason I say to start checking at the 10 minute mark is because everyone's ovens are different and it's better to check early then when they have already been overbaked.

Once they are done, remove them from the oven and let them cool in the pan for five minutes.

Remove them from the pan and let them continue cooling on a wire rack.

While the cupcakes are cooling, make the frosting.

In a large bowl, combine the butter and powdered sugar. You can either use a mixer or a large spoon; it's totally up to you.

Next, add in the vanilla extract, lemon juice, and lemon zest. If you feel the frosting is too dry, drizzle in some milk or water to get it to the consistency you are looking for.

You can either use a knife and frost each cupcake or you can pipe it with a piping bag and tip. It's totally up to you.

Top with a couple of blueberries and zest a bit more lemon. Enjoy!