Preheat the oven to 350°F. Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside
Sift the flour and baking powder into a mixing bowl. Add the salt and whisk well to combine, set aside.
In the bowl of a stand mixer, fitted with the flat beater, beat the softened butter on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
Add the sugar to the butter along with the vanilla, blueberry and maple extracts. And mix on low until incorporated, then beat on medium speed for 2-3 minutes until the butter is light a fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, mixing on low speed after each addition until well incorporated. Be sure to scrape the bowl in between additions.
Add the flour mixture to your mixing bowl in 3-4 batches alternating first with the maple syrup and then with the milk. Scrape down the sides of the bowl and mix well (about 30-40 seconds) after each addition.
Fold in the frozen blueberries until they are evenly distributed.
Fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my cupcake batter (see recipe notes). Bake at 350°F for about 20 minutes or until a wooden toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then remove onto a cooling rack.
Top with whipped cream or my simple vanilla buttercream