Preheat oven to 375°F. Lightly grease a 12-cup muffin pan or line with paper liners. Gently toss blueberries with 1 tablespoon flour and set aside.
Whisk flour, baking powder, and salt in a medium bowl. In another large bowl whisk eggs, sugar, milk, butter, and vanilla. Pour the dry mixture over the wet ingredients and blend together just until combined. Don’t over-mix or the muffins will be tough.
Gently fold in blueberries. Be careful not to break them open.
Divide batter between muffin cups. Bake until golden on top and a toothpick inserted in the center muffin comes out clean, about 25 minutes.