1preheat oven to 350. Mix first four ingredients in a large bowl. Make a well in the center. Stir together milk, oil, eggs, and 1/2 cup blueberry preserves in another bowl. Add to well in dry mixture, stirring just until moistened. Fold in 2 cups blueberries.
2Place paper baking cups into muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, and filling two thirds full. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely.
Insert the end of a wooden spoon or dowel into the center of each cooled cupcakes to make the hole. Fill a zip top plastic freezer bag with remaining preserves. Snip about 1/4 inch from one corner of bag. Squeeze about 1 tablespoon of filling into the hole of each cupcake. Pipe 2 tablespoons fresh whipped cream onto each cupcake using a piping bag and metal tip number 12 or a zip top plastic freezer bag with one corner snipped off.
3Toss together remaining 1 cup blueberries and 2 tablespoon sugar. Top each cupcake with sugared blueberries just before serving.