Preheat oven to 350 degrees F.
In a large bowl, combine the flour, baking powder, salt, baking soda, nutmeg, cinnamon, and set aside.
Coat the blueberries with 1 tbsp of the flour mixture.
Mix the softened unsalted butter and sugar for about 1 minute using a stand mixer or hand held mixer.
Add the eggs, vanilla extract, sour cream, oil, and mix until well incorporated.
Add the flour mixture and mix until well combined, careful not to over mix.
Fold in the blueberries.
Spoon batter into prepared muffin cups, filling them about 3/4 full.
Bake for 15-17 minutes or until fully cooked through
Cool cupcakes completely before frosting.
To make the frosting, mix the cream cheese and butter for about 3 minutes
Add the powdered sugar, milk, and vanilla extract and mix for about 3 minutes on high speed
Using a piping bag frost your cooled cupcakes and enjoy.
Drizzle with maple syrup, if desired.