Preheat oven to 350 degrees F.
In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment. Add a couple drops of lemon oil. Add eggs one at a time and mix until fully incorporated.
In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste.
Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.
Divide batter into prepared muffin tins and bake for 20-24 minutes.