and salt; set aside. in a small bowl, whisk together melted butter, eggs, vanilla, buttermilk, lemon zest and juice. pour over flour mixture and whisk until smooth and well-combined.
divide batter among greased or paper-lined muffin tins and bake for 20 minutes, or until toothpick comes out clean. move cupcakes to cooling rack.
in a small saucepan add half the blueberries, water and sugar. cook over medium heat for about 10-15 minutes. add remaining blueberries and cook for 10 minutes more, stirring frequently. set aside to cool.
once cupcakes and compote has cooled, prepare meringue icing. in medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until 