In a large bowl, whisk the flours, sugar, baking soda, xanthan gum, salt.
In a medium bowl, blend the milk, blueberry puree, oil, vanilla, and vinegar with hand beaters. Do not leave out the vinegar – I know it is a weird ingredient but it reacts with the baking soda to help with the rise since we aren’t using eggs!
Pour the wet ingredients into dry ingredients and combine.
Scoop the batter into silicone muffin cups lined muffin tins (should make 2 dozen). You can use buttered muffin tins or paper muffin liners if you wish. I will be honest in saying that my experience has been that I get a better rise and finished product using silicone muffin cups with gluten-free baking - they are so inexpensive and a great investment for your kitchen baking!
Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Check them around the 20 minute mark in case our ovens run differently.
Remove from oven and let cool for about 10 minutes. Then take the cupcakes out of the silicone liners and let them cool completely before frosting.
Once the cupcakes are completely cooled you can make your frosting. Just put all the ingredients into a medium mixing bowl and beat with hand beaters until smooth. Top each frosted cupcake with a blueberry!
And since I usually get the question - this is the cupcake stand I use that you see in the pictures ;)