Preheat the oven to 375 degrees F. Line a muffin tin with cupcake papers. Spray with non-stick cooking spray.
In a medium bowl, place the flour, baking powder, and salt. Whisk together and set aside.
In a large mixing bowl beat the butter and sugar until light and creamy, approximately 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until blended again.
With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
Gently fold in the blueberries, being careful not to over mix.
Using a large 3-ounce cookie scooper place the batter into the prepared muffin tin and cupcake liners. Then, generously sprinkle with sugar.
Bake in a preheated oven for 25-30 minutes, or until the tops are light golden brown and a little firm to the touch. But, don't over-bake.
Let the muffins cool in the tin 5 minutes in the tins before removing them to a cooling rack.
Set aside 1/3 cup blueberries before adding them to the batter. This will ensure the last muffin is full of blueberry goodness too.
Check the muffins at 25 minutes because oven temperatures vary and you don't want to over bake them.
If the muffins stick to the tin, run a knife under the tops and gently remove.