Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place about 16 muffins cases into the muffin tins.
Beat together 75g (3oz) butter, 225g (8oz) sugar, 250g (9oz) flour and 1 tbsp baking powder to resemble breadcrumbs.
Whisk together 250ml (9floz) milk, 1 tbsp vanilla extract and 2 large eggs in a jug until well combined.
Pour about ¾ of the milk and egg mixture into the dry ingredients and beat together until smooth then beat in the remaining milk and egg mixture until combined. Then gently stir in 150g (5oz) blueberries.
Divide the sponge batter between the muffin cases filling each case two-thirds full. Bake for 18 to 20 minutes until springy to the touch. Remove from the oven and transfer to a wire rack to cool completely.
When the cupcakes are completely cold, whip the cream until just beginning to thicken. Stir the lemon curd to loosen slightly then add to the cream. Continue to whisk until the cream stands in soft peaks.
Pipe a swirl of the lemon cream on top of each cupcake and decorate with a few extra blueberries.