In a small bowl, mix together the flour, salt and baking powder. Set aside.
In a medium to large bowl, cream together the butter and both sugars on medium speed for about 2 to 3 minutes.
Add in the eggs and vanilla, mixing for another 2 minutes and scraping down the sides of the bowl as needed.
Add in the milk and mix until incorporated.
Slowly add in the flour mixture, being sure to scrape down the sides of the bowl as needed.
Using a spatula, gently stir in the blueberries until they are just evenly distributed.
Scoop the batter into lined muffin tins, pushing down if needed since batter will be thick. Fill each liner to the top or just below.
Sprinkle the tops of each muffin with raw sugar.
Bake in a 375 degree oven for 30 minutes.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.To create a dome topped muffin (bakery style!): Start your muffins at 400F for the first 6 - 8 minutes, and then lower it to the normal cook temp until baked through. Want a more intense blueberry flavor throughout muffin? Smash half the blueberries before adding them to the batter!