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Preheat oven to 425°F. Line a muffin tin with liners or lightly grease.
In a 2-cup measuring cup, combine the milk, sugar, oil, and vanilla. Stir a few times to help dissolve the sugar.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups using a ¼-cup measuring cup or large cookie scoop.
Press a few extra blueberries on top of each muffin and sprinkle with a little cane sugar or turbinado sugar for a crunchy top.
Bake for 8 minutes at 425F, then reduce heat to 350F (leaving the muffins in the oven) for 28-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for a few minutes before transferring to a wire rack.