Preheat the oven to 450 degrees.

Grease with butter, or spray a 12 cup muffin tray with non-stick cooking spray or line with paper cupcake liners.

In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla. Mix well.

Using a whisk, beat in the eggs one at a time.

In a separate large bowl, combine the flour, baking powder, and salt. Next, add the flour mixture to the wet ingredients, alternating with the milk. Stir until well blended.

In a small bowl, mash 1/2 cup of the blueberries. Stir the mashed blueberries into the batter. Next, fold the remaining whole blueberries into the batter.

Using a spoon, divide the batter into the prepared muffin tins. Sprinkle with Turbinado sugar.

Bake the muffins in the preheated oven for 5 minutes. After 5 minutes, reduce the heat to 375 degrees and bake for an additional 30 minutes or until golden brown.

Allow the muffins to rest in the muffin tins before transferring them to a cooling rack. Enjoy warm or at room temperature.