Preheat oven to 350 degrees. Line cupcakes tins with paper liners.
Whisk flour, baking powder,salt, and baking soda in a medium bowl.
In another bowl, beat butter on medium-high for 30 seconds.
Add sugar and vanilla to the butter, beat until combined.
Add egg whites and eggs, one at a time, beating well after each one is added.
Alternate the flour and buttermilk mixture, beating on low speed until everything is mixed together.
Scoop the batter into the lined cupcake tins until they are ⅔ rds filled.
Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for 10 minutes.
Remove from cupcake tray and place on wire racks allowing to cool completely.
Using a small spoon or a cupcake scoop make a small hole in the center of each cupcake. Don't make the hole completely through the cupcake bottom
Fill the hole in the cupcake to the top of the baked and cooled cupcake with the blueberry filling.