Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside. In a small bowl, toss the fresh blueberries with 2 tablespoons of flour to coat evenly - this prevents them from sinking to the bottom during baking.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Mix until just combined - be careful not to overmix. Gently fold in the flour-coated blueberries using a spatula, being careful not to crush the berries.

Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar for that classic bakery-style crunch. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.