Preheat oven to 350 degrees.
Line cupcake pan with liners (makes 12 large muffins).
Combine flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, combine milk, oil or butter and vanilla.
Add wet ingredients to dry and stir until just combined.
Gently stir in blueberries.
Using an ice cream scoop, drop batter into liners.
Sprinkle a little raw sugar on top of each muffin before they go into the oven.
Bake 30-40 minutes until tops are set.
Cool and enjoy.