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Preheat your oven to 375ºF and line 18 muffin cups
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer (or another medium bowl), beat the butter on med-high speed until soft and creamy. Add the sugar, and beat until the mixture is pale yellow and fluffy (about 3 minutes).
Add the eggs, one at a team, beating after each to incorporate. Mix in the vanilla.
Add half of the flour and mix on low until combined. Add half of the milk, mix. Repeat with the remaining flour mixture and milk.
Use a spatula or wooden spoon to fold the blueberries into the batter.
Scoop the batter into the 18 prepared muffin cups (a cookie scoop works amazing for this!). Top each with a sprinkling of turbinado or demerara sugar.
Bake for 18-22 minutes, until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean.