Preheat the oven to 400°
In a stand mixer with a paddle attachment or large bowl, mix together butter, and sugar until fluffy
Add in eggs one at a time, making sure one is completely incorporated before adding the next. Add in vanilla
In another bowl, sift together flour salt and baking powder.
With the mixer on a low speed, alternate slowly adding in flour and milk into the butter until it is all incorporated.
Mash about half of the blueberries and keep the rest whole. Gently fold the blueberries into the batter, careful not to overmix.
Divide the batter evenly into 18 muffin tin cups lined with paper cupcake liners. Sprinkle the top of each with sanding sugar.
Bake for 25-30 minutes or until a toothpick or fork is inserted and pulls out clean.
After 5 minutes, remove muffins from the tin and place on a baking rack to cool completely, or serve warm
