Preheat the oven to 375°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.
In a separate bowl, sift 2 cups flour, the baking powder, and salt. Add to butter/sugar mixture a little bit at a time, alternating with the 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. 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.