INSTRUCTIONS

1. Position rack in center of oven. Preheat to 350°F. Line 14 cups of 2 12-cup muffin pans with paper liners.
2. Combine flours with baking powder and salt in a medium bowl.
3. Using a stand mixer fitted with the paddle, beat granulated sugar with butter on medium speed until very light and fluffy, about 2 minutes. Add eggs, one at a time, scraping down sides if needed, just until combined. Add vanilla extract. Add flour-mixture to butter-mixture in three parts, alternating with milk in two parts. Remove bowl from stand mixer, then fold in blueberries with a spatula, just until combined. Spoon batter among prepared cups, ensuring berries are evenly distributed. Sprinkle with coarse sugar, if using.
4. Bake in center of oven until a cake tester inserted into the center of a muffin comes out clean, approximately 24 to 26 minutes. Remove muffins to a rack and let cool, 5 minutes. Remove from pan and cool completely, about 30 minutes.