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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk egg, milk, melted butter, and vanilla extract until combined.
Add wet ingredients to the dry and mix gently until just combined.
Fold in the blueberries, taking care not to overmix.
Divide batter evenly among muffin cups, filling each about ¾ full.
Optional: sprinkle a little sugar on top of each muffin for a crunchy top.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.