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Preheat the oven to 375 degrees F.
Line a muffin tin with cupcake liners or grease if not using liners and set aside.
Sift together the flour, salt, and baking powder in a medium bowl.
In a stand mixer bowl or bowl with a hand mixer, cream the butter and brown sugar until light and fluffy. Then add in the mashed banana.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition, and then add in the vanilla last.
Add the flour mixture to creamed butter mixture alternating with the milk.
Fold the blueberries into the batter.
Scoop the muffin batter into the prepared muffin tin filling ¾ of the way. Sprinkle with sugar if desired.
Bake the muffins for 25-30 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the tin after 10 minutes of cooling and place them onto a cooling rack to allow them to cool before enjoying.