Lemon-Blueberry Cupcakes

Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease the cups.

Wash and dry the blueberries, then toss them with 1 teaspoon of cornstarch.

In a bowl, combine or sift together the dry ingredients: flour, baking powder, baking soda, and salt.

In another bowl, whisk the egg, then add the kefir, vegetable oil, sugar, and lemon juice, stirring until smooth.

Combine the dry and wet ingredients, gently folding with a spatula just until incorporated.

Carefully fold the blueberries into the batter.

Fill the muffin cups about 2/3 full and bake at 350°F (180°C) for 20-25 minutes, checking for doneness with a skewer.

For the lemon curd, combine all ingredients except the butter in a saucepan and whisk well.

Heat the sauce over medium heat until thickened, stirring constantly.

Remove the thickened sauce from the heat, add the butter, and stir well until combined.