Arrange oven racks so that cupcakes will be baking more towards the center of the oven. Preheat oven to 350℉.

Sift together flour, sugar, baking powder and baking soda and place into the bowl of a KitchenAid mixer. Add butter, buttermilk and oil. Mix on medium speed until smooth, making sure to scrap down sides of bowl a few times.

With a small knife carefully cut down the length of the vanilla bean. With the flat, non-sharp end of the knife scrap down the center of the bean to extract the seeds and place seeds in a separate medium sized bowl. In the same bowl add egg whites, egg and extract. Whisk until incorporated. Add half of egg mixture to flour mixture and mix until incorporated. Repeat with remaining egg mixture. Mix on medium speed until very thick and smooth, about 2 minutes.

Line 2 standard sized muffin pans with cupcake liners. Using a 1/3 cup measuring cup fill liners to two-thirds full. Bake for 20-25 mins making sure to rotate pans halfway through baking. Cupcakes are done when cupcake springs back to the touch. Transfer to wire racks to cool completely.

In the meantime place a large bowl and whisk attachment to hand mixer or KitchenAid in freezer to chill. Once cupcakes are cooled completely and bowl is chilled, pour whipping cream into bowl and whip just until cream becomes thick, about 2 mins. Add chilled blueberry preserves and continue whipping until cream becomes thick enough to stand on top of cupcakes, about another 2-3 mins.

Frost cupcakes using a decorating bag and a large decorating star tip. Garnish each cupcake with a blueberry and store in airtight container in the refrigerator. (see tips above)