375°F preheat the oven.
In order to prepare two 12-cup muffin tins, liner paper. Aside; set aside.
Whisk together sugar and butter using a hand mixer in a medium basin until thoroughly combined. Blend in between each individual egg addition. Integrate vanilla.
Sift together 2 cups of flour, the baking powder, and salt in a separate receptacle. Using a wooden utensil, incorporate the milk gradually while alternating with the butter/sugar mixture, taking care not to overdo it.
Fold in a quarter cup of the crushed blueberries into the batter. Combine the remaining blueberries with the remaining tablespoon of flour. The coated blueberries should be folded into the batter.
The mixture should be divided among the wells of the muffin tin that has been prepared. After coating the surfaces with coarse sugar, bake for 20 to 24 minutes.
Do not remove from the muffin tin until at least 30 minutes have passed.