In a large mixing bowl, combine all the ingredients except the blueberries. Mix well.
If you don't mind blue coloring in your cupcakes, lightly stir in the blueberries.
Fill the cupcake papers with batter, leaving about 1/4 inch between the batter and the top of the papers.
If you do mind blue streaks or coloring in your cupcakes, pour the batter without the blueberries mixed in, and then spoon the blueberries over the top of your cupcakes, pushing them in gently with the back of a spoon or your fingers.
Bake for about 20-25 minutes or until they cupcakes are cooked through.
Cool, then top with the lemon curd and a few extra blueberries.
Refrigerate immediately to keep the lemon curd thick. Remove from fridge right before serving.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include lemon curd frosting. Please see that data on the lemon curd recipe.