Pre-heat the oven to 425°F.

Line the inside of a muffin pan with muffin liners or grease well with butter or oil.

Combine the flour, sugar, baking powder and salt in a medium bowl and whisk together to break up any lumps. Place the blueberries in a small bowl and toss with 2 tablespoons of the dry ingredients.

In a separate large bowl, combine the egg, milk, butter and vanilla extract. Add the dry ingredients to the wet ingredients all at once. Mix by hand just until dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the blueberries. Cover and let the batter rest for 30 to 60 minutes in the refrigerator.

Fill the muffin cups ¾ of the way to the rim. Sprinkle the turbinado sugar over batter and transfer the pan to the middle rack in the oven.

Bake at 425°F for 8 minutes. Then turn the oven temperature down (do not open oven door at this point) to 350°F and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Transfer the muffin pan to a cooling rack and let it cool for 3 minutes. Then, remove the muffins from the muffin pan and place muffins directly on the cooling rack to cool completely.