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Blueberry Hill Cupcakes

['3 1/4 cups all purpose flour', '1 1/4 cups sugar', '1 tablespoon baking powder', '1/2 teaspoon coarse kosher salt', '1/4 teaspoon baking soda', '6 tablespoons (3/4 stick) unsalted butter, melted', '1/4 cup canola oil', '2 large eggs', '1 cup buttermilk or low-fat yogurt', '1 cup whole milk', '1 teaspoon vanilla extract', '1 teaspoon grated lemon peel', '1 1/4 cups fresh blueberries, frozen for 4 hours', '2 1/4 cups powdered sugar', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup plus 2 tablespoons maple sugar', '1/2 teaspoon coarse kosher salt', '1 1/4 teaspoons vanilla extract', '4 teaspoons (or more) whole milk', '1 cup chilled fresh blueberries', 'Fresh mint sprigs (optional)']

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

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