Preheat the oven to 350 degrees F and line two 12-cup cupcake pans with paper liners.
In a small bowl, sift together flour, baking powder, and salt. Set aside.
In a liquid measuring cup, whisk together the milk and blueberry puree. Set aside.
In the bowl of stand mixer, cream together the butter and sugar on medium speed until light and fluffy.
Add the eggs one at a time, scraping down the bowl between additions, add the vanilla extract.
Add half of the dry ingredients to the large bowl and mix on low speed until just combined. Add the strained blueberry puree, and mix on low until just combined. Mix in the remaining dry ingredients on low speed until just incorporated. Do not overmix.
Divide the batter evenly between the cupcakes, filling 2/3 full.
Bake 12 - 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10 - 15 minutes. Transfer to a wire rack and allow to cool completely.