Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. These muffins like to stick, so I really recommend using liners rather than just greasing the pan.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt properly.

Mix the dry ingredients with the wet mixture. Using a rubber spatula, fold everything together with gentle strokes, scraping from the bottom of the bowl. Stop mixing as soon as you don’t see any more dry flour – the batter will look lumpy, and that’s exactly what you want. Overmixing will make your muffins tough.

If you’re using frozen blueberries, keep them frozen until this moment. Gently fold the blueberries into the batter with just 3-4 strokes. This keeps them from bleeding too much color into the batter.

Using an ice cream scoop or 1/4 cup measure, divide the batter among your muffin cups. They should be about 3/4 full. Sprinkle the tops generously with coarse sugar – this gives them a lovely crackly top.

Bake for 20-25 minutes, or until the tops are golden brown and slightly domed. A toothpick inserted into the center of a muffin should come out clean except for maybe a few moist crumbs.

Let them cool in the pan for 5 minutes – they’re still setting up inside. Then transfer them to a wire rack.