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Set the oven to 375°F (190°C) and place paper liners in a muffin tin.
Combine the flour, baking powder, and salt in a large mixing bowl and whisk until blended.
In another bowl, whisk the eggs, sugar, milk, melted butter, and vanilla until combined.
Carefully mix the wet ingredients into the dry ones, stirring only until they come together. Avoid overmixing.
Toss blueberries with a teaspoon of flour and fold them gently into the batter.
Spoon the batter into the muffin cups, filling each one roughly three-quarters full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before serving.