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Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, and vanilla until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries.
Scoop batter into prepared muffin tins, filling each cup about ¾ full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with coarse sugar.
Bake for 15 to 20 minutes or until muffins just test done with a toothpick, taking care not to overbake. Remove muffins from pans and cool on a wire rack, or eat warm out of the oven with a pat of salted butter.