Preheat the oven to 375 degrees. Generously grease a standard 12-cup nonstick muffin pan.
Whisk the first five, dry ingredients together in large bowl. In separate bowl, whisk wet ingredients (through vanilla extract) thoroughly until smooth.
Make a well in dry ingredients and add wet ingredients. Combine with a spatula until just moistened, and then gently stir in blueberries.
Divide batter evenly in pan and sprinkle each muffin with a little sugar. Bake until muffin tops are lightly browned, approximately 20-25 minutes or until a toothpick inserted in center of a muffin comes out clean.