1-Preheat oven: Set your oven to 350°F (175°C) and line a cupcake tray with paper liners to make baking even and cleanup simple.

2-Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to blend the dry ingredients well.

3-Cream butter and sugar: In a large bowl, beat the softened butter with sugar until it’s light and fluffy, which helps create a tender texture.

4-Add eggs and vanilla: Add the eggs one at a time, mixing after each to keep the batter smooth, then stir in the vanilla extract.

5-Combine wet and dry ingredients: Alternate adding the dry mix and buttermilk to the butter blend, starting and ending with dry ingredients, and mix gently to avoid tough results.

6-Fold in blueberries and bake: Now, fold in the blueberries carefully so they stay whole and distribute evenly. Scoop the batter into the liners, filling each about ¾ full to give them space to rise. Bake for 18-22 minutes until a toothpick test shows they’re done, and remember times might shift with substitutions.

7-Cool and frost: After baking, let the cupcakes cool in the pan for 5 minutes before moving them to a rack. This cooling step locks in the flavors and keeps the texture just right. Once cool, you can top them with the cream cheese frosting for that finishing touch.