Preheat your oven to 375 degrees F. Prepare two 12-cup muffin tins by adding paper liners. Set aside.
In a medium bowl, beat sugar and butter with a hand mixer until well combined. Add eggs one at a time, blending in between additions. Mix in vanilla extract.
In a separate bowl, sift together 2 cups all-purpose flour, baking powder, and salt. Add to butter/sugar mixture a little bit at a time, alternating with milk, using a wooden spoon and making sure not to overmix.
Using a fork, crush ½ cup of the blueberries and fold into the batter. Toss remaining blueberries in remaining 1 tablespoon flour. Fold these coated blueberries into the batter.
Divide batter among the wells of the prepared muffin tin. You will not need to fill all the wells in the second tin: add a few tablespoons of water to each empty well to ensure even baking. Sprinkle coarse sugar over the tops and bake for about 20-24 minutes.
Remove from muffin tin and allow to cool at least 30 minutes.
