Preheat oven to 400 degrees F. Line a 12-cup muffin tin with large paper liners. Place the first 9 ingredients in a bowl. Beat with an electric mixer on low speed until well combined. Divide the batter among the paper cups, filling each about three-quarters full. Bake cupcakes 20 minutes, or until a cupcake springs back when touched in the very centre. Cool cupcakes to room temperature, and then set on a serving tray. Cover until ready to top. (Cupcakes can be made up to a day in advance of serving.)
Beat the cream until stiff peaks form; sweeten with icing sugar, to taste, if desired. Divide and pipe or dollop the whipped cream on the cupcakes. Divide and top with the blueberries and serve.
Options: Instead of blueberries, top the cupcakes with another type of berry, or a mix of berries, such as raspberries, blackberries and/or sliced strawberries. Instead of whipped cream, top the cupcakes with the icing featured in this website collection recipe: Iced Vanilla Cupcakes.