Creating your White Chocolate Blueberry Cupcakes is simple with these easy-to-follow steps:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. Cream Butter: In a large bowl, beat the softened butter until creamy.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

6. Fold in Blueberries and Chocolate: Carefully fold in the blueberries and white chocolate chips without overmixing.

7. Fill Muffin Tin: Spoon the cupcake batter into the prepared muffin tin, filling each cup about 2/3 full.

8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

10. Prepare Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, and then mix in the melted white chocolate and vanilla. Add heavy cream as needed to reach a spreadable consistency.

11. Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to frost them generously with the white chocolate frosting.

12. Garnish: For an extra touch, top each frosted cupcake with a few fresh blueberries.

By following these steps, you will create a batch of mouth-watering White Chocolate Blueberry Cupcakes everyone will love!