Preheat to 400°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt and set aside.

In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to combine.

In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla.

Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. Stir in the blueberries.

Divide the batter among the paper liners. Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.

Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.