1. Prep the Oven: Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
2. Cream the Butter: Beat butter, vanilla, sugar, and lemon zest until light and fluffy.
3. Add the Eggs: Mix in the eggs individually, making sure each one is fully incorporated before adding the next.
4. Add Dairy: Mix in the sour cream and milk until combined.
5. Combine Dry Ingredients: In a separate bowl, mix 3 1/4 cups flour with baking powder, baking soda, and salt.
6. Blend Batter: Gently fold the dry mix into the wet ingredients until just combined.
7. Mix in Blueberries: Coat the blueberries with the remaining 2 tablespoons flour, then fold them gently into the batter.
8. Fill and Bake: Divide batter evenly into cupcake liners, filling each about 3/4 full. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the Frosting:

1. Beat the Butter: Cream butter until smooth.
2. Add Sugar and Dairy: Gradually add powdered sugar, then mix in salt, sour cream, and milk.
3. Add White Chocolate: Beat in melted white chocolate, then whip until fluffy.

For the Drizzle:

1. Simmer: Cook blueberries and lemon juice over medium heat, mashing gently, until thickened (about 12 minutes).
2. Strain and Cool: Push through a sieve, discarding solids. Let cool.

Assembly:

Once cupcakes have cooled, generously frost them, drizzle with blueberry sauce, and finish with a few fresh berries if you like.