1.      Preheat oven to 375°F. Line a muffin tin with cupcake liners.

2.      In a medium mixing bowl, cream the butter and sugar together until light.

3.      Beat in the eggs one at a time until light. Mix in the vanilla.

4.      In a small bowl, stir together the flour and baking powder. Add 1/3 of the dry ingredients to the butter mixture. Add 1/3 of the milk and mix thoroughly. Repeat until all of the dry ingredients and milk are incorporated.

5.      Gently stir the blueberries into the batter.

6.      Drop large spoonfuls of batter into the lined muffin tin until the batter is gone. The muffin linters will be very full.

7.      Top each muffin with a sprinkle of turbinado sugar and bake for 30 minutes or until golden brown.