Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well. In a small bowl, toss the blueberries with 2 tablespoons of flour to prevent sinking during baking.

In a medium bowl, whisk together 2 cups flour, baking powder, and salt until well combined. This ensures even distribution of leavening agents for perfect rise.

In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract until the mixture is smooth and creamy.

Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix - a few lumps are perfectly fine. Overmixing leads to tough muffins.

Gently fold the flour-coated blueberries into the batter using a spatula. Be careful not to crush the berries or overmix the batter.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top. This is key for achieving those tall bakery-style domes. Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and bake for 15-18 minutes more, until golden brown and a toothpick inserted comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.