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1
Preheat the oven to 375F.
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2
Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
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3
In a medium bowl, whisk together the flour, baking powder, and salt.
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4
Working over the bowl, toss the blueberries in a fine sieve with about 1 1/2 teaspoons of the flour mixture to lightly coat; set aside the flour mixture and blueberries.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
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6
Add the eggs, one at a time, beating until combined.
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7
Mix in the vanilla.
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8
With the mixer on low speed, add the reserved flour mixture, beating until just combined.
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9
Add milk, beating until just combined; do not overmix.
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10
Using a rubber spatula, fold in the blueberries.
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11
Divide the batter evenly among the prepared muffin cups.
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12
Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes.
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13
Transfer the pan to a wire rack to cool 10 minutes.
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14
Turn the muffins on their sides in their cups, and let cool.
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15
Serve warm or at room temperature.
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16
Tossing the blueberries with some of the flour mixture helps keep them from sinking to the bottom of the muffins as they bake.
