Blueberry White Chocolate Cupcakes
Spoon the mixture into the muffin trays and bake for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes in trays for 10 minutes and then transfer to wire rack.
Meanwhile, in a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
Frost the cupcakes and garnish with some more blueberries.