Preheat oven to 350 degrees F. Prepare cupcake pan with liners or generously spray with non stick cooking spray.
Combine flour, sugar, baking powder and salt in a mixing bowl. Set aside.
In a stand mixer add milk, vegetable oil, vanilla extract and eggs and mix to combine.
Add in the dry ingredients and mix until well combined. Scrape down sides of mixing bowl to make sure all ingredients are thoroughly mixed.
Add in 1 cup of frozen Wyman's wild blueberries (do not thaw). Fold into batter.
Fill cupcake liners about 1/2 way and bake for 15-17 minutes. If making larger cupcakes, add 7-10 minutes to bake time or a toothpick comes out clean.
When time is up remove cupcakes from oven and allow to cool for a couple of minutes on a wire rack and then remove fully from cupcake pan to fully cool.
Make frosting by combining softened butter and cream cheese in a stand mixer and beating till smooth.
Add in confectionery sugar a little bit at a time and mix.
Add vanilla extract and mix until smooth.
Pipe frosting onto cupcakes.