Preheat Oven to 375. Line a jumbo (6) muffin pan with paper liners.

Cream together butter and sugar until fluffy in the bowl of a stand-mixer (or use a hand-mixer).

Add the eggs, one at a time, until incorporated.

Mix in the baking powder, salt, and vanilla paste on low speed until incorporated.

While mixing on low speed, add 1/2 of the flour, followed by 1/2 of the milk.  Repeat with second half.  Mix just until combined.

Gently fold in the blueberries.

Scoop the batter into the lined muffin pan (an ice cream scoop works well).

Sprinkle 1 tsp of sugar onto the top of each muffin.

Bake for approximately 30 minutes, until most of the sugar has melted and the muffins are golden brown.  They will spring back slightly when pressed on.

Cool in the muffin tin for 5-10 minutes.  Then remove to a wire rack to cool.  They are best when warm!