Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl.

Beat the butter until smooth with a mixer on medium speed. Add the sugar until creamy. Beat in eggs one at a time then the maple and vanilla extracts. Beat in the flour mixture alternating with milk until combined.

Divide the batter among the prepared muffin cups. Bake until tops spring back when pressed. Transfer to a rack and let cool completely.

Meanwhile beat the butter and icing sugar with a mixer on medium speed. Add the vanilla and beat until creamy. Beat in milk until fluffy.

Spread or pipe the frosting on the cupcakes. Toss the blueberries and maple syrup in a small bowl. Top each cupcake with a few blueberries.