• Preheat the oven to 350℉, and line the cupcake pan with cupcake liners.

PREPARE THE CUPCAKES:

• In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Scrape the bowl to ensure everything is mixed in. Mix in the the eggs, vanilla, yogurt and salt (scraping the sides of the bowl while mixing). Mix at medium-speed for 2 minutes, scraping the sides of the bowl, until well-combined. Stir in the blueberries.
• Divide the batter evenly among the cupcake liners to the ⅔-level (I like to use a spring ice cream scoop to transfer the batter). Bake for 19 to 23 minutes, until golden. Transfer to a wire cooling rack to cool.

PREPARE THE FROSTING:

• Add the blueberries to a small saucepan over low-heat. Heat slowly unilt the blueberries begin to break down, then mash them with a fork, and simmer for 10 minutes. Press the cooked blueberries through a sieve to get the juice, and allow to cool.
• In a large bowl, use an electric mixer to beat the butter until pale-colored. Add the powdered sugar in two stages, mixing for 2 minutes each time, scraping the bowl while mixing. Control the consistency of the frosting with the amount of sugar added. When fully mixed, gradually add the blueberry "juice" and mix until the buttercream is blue/purple, and fluffy in consistency.
• Pipe the frosting on top of the cooled cupcakes, and top each with fresh blueberries, as desired! Refrigerate until ready to serve.