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Preheat oven to 425°F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.
Gently fold the dry ingredients into the creamed butter and sugar mixture to slow activation of the gluten, and add the milk and vanilla.
Optionally, mash ½ cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Line a 6 large or 12 regular size muffin baking pan with muffin cups. Both size pans can use Lotus cups. If using the 6 muffin pan, spread the Lotus cups out by hand in each cup.
Sprinkle sparkling sugar on top of unbaked muffins.
Bake at 425°F for 12 minutes. Reduce heat to 375° for 13 to 18 minutes. Cool in pan. Brush tops with melted butter and sparkling sugar (optional). Run a knife around the top of each muffin after several minutes to free it from the pan and cool on wire racks, if using the regular muffin cups. Lotus cups can be easily removed by grabbing the paper.