Step 1: Make the topping: Mix together granulated and brown sugars and cinnamon.
Step 2: Make the cupcakes: Preheat the oven to 180cel with a rack in the upper third of the oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder and protein powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping downsides of the bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
Step 3: Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in the center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
Step 4: Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of the icing, and without stirring, spoon icing into a disposable pastry bag.
Step 5: Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake.
Step 6: Although best if eaten immediately, cupcakes can be refrigerated for up to 6 hours and brought to room temperature 45 minutes before serving.