1. Preheat oven to 350 degrees. Line 12 standard muffin tins with paper baking cups. Whisk flour, baking powder and salt in small bowl.
2. Beat 1/2 cup butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture and 1/2 cup milk; beat at low speed just until combined. Stir in 1 cup blueberries. Spoon batter evenly into prepared muffin cups.
3. Bake 20 minutes or until toothpick inserted into centers comes out clean. cool in pan 10 minutes. Remove to wire rack and allow to cool completely.
4. For frosting, beat goat cheese and 1/4 cup butter in large bowl with electric mixer at medium speed until well combined. Add powdered sugar and tablespoon of milk; beat until smooth. If frosting is too thick, add an additional tablespoon of milk. Frost cupcakes; garnish with additional fresh blueberries.