Position rack in middle of oven. Preheat to 400° F/200°C. Coat 12 standard sized muffin wells with nonstick spray, or line with fluted paper cups; set aside.

Whisk together the flour, baking powder and salt in a medium bowl to aerate and combine; set aside.

Beat butter with electric mixer on medium-high speed until creamy, about 2 to 3 minutes. Add 1 cup (198 g) of sugar and beat until lightened in color, about 2 minutes, scraping down the bowl once or twice. Beat in vanilla, then beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing.

Add the flour mixture in three additions, alternately with the milk just until a few floury streaks remain.

Crush 2/3 cup (113 g) of the blueberries with a potato masher or large sturdy fork. Fold these crushed blueberries, along with any juice, and the whole blueberries into the muffin batter.

Divide batter evenly in muffin pans. Sprinkle tops with remaining 2 tablespoons of sugar, if desired

Place muffin tin(s) in oven and immediately turn oven down to 375°F/190°C. Bake for about 20 to 25 minutes or until a toothpick inserted in center shows a few moist crumbs. Cool pan(s) on rack for 5 minutes then remove muffins and place directly on rack to cool. Serve as soon as possible, either warm or at room temperature. Store at room temperature in airtight container for up to 1 day or freeze for up to one month. If freezing, I like to place in a heavy zip-top bag and remove the air. This makes it easy to remove one at a time as needed.