Preheat the oven to 375°F.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
Gently fold in the fresh blueberries.
Line a muffin tin with paper liners or grease with cooking spray.
Fill each muffin cup with the batter, about 3/4 full.
Sprinkle turbinado sugar on top of the muffin batter.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.