Preheat oven to 350°F.
Add butter and sugar to a medium bowl and mix by hand or with a hand mixer.
Add eggs one at a time along with vanilla, until well mixed.
Sift dry ingredients and add alternating with milk until combined.
Gently stir in the blueberries.
Line a 12-cup muffin pan with paper liners and spray the top of the pan.
Pile mixture high in the cups and sprinkle tops generously with sugar.
Bake for 30 minutes until golden and a toothpick comes out clean.
Remove from the oven and allow to cool in the pan for 5 minutes before removing from the pan. Cool on a rack.
