Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Smash ⅓ cup of fresh blueberries, then mix them with 1 cup of buttermilk and 1 teaspoon of vanilla extract.

Cream together ½ cup of softened unsalted butter, ¼ cup of vegetable oil, ½ cup of granulated sugar, and ¼ cup of light brown sugar until fluffy.

Incorporate 2 large eggs one at a time into the butter and sugar mixture.

Gradually mix in the blueberry buttermilk mixture until smooth.

Whisk together 1 ½ cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt, then gently fold into the wet ingredients.

Toss the remaining 1 cup of fresh blueberries with 1 tablespoon of flour and fold them into the batter.

Fill cupcake liners about ¾ full with batter.

Bake for 20-22 minutes or until golden and a toothpick comes out clean.

Cool the cupcakes for 10-15 minutes in the pan, then transfer to a wire rack.

Beat together 8 ounces of cream cheese and ¼ cup of unsalted butter, then add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until creamy.

Fold in 2 tablespoons of crushed freeze-dried blueberries, then frost the cooled cupcakes.