Preheat oven to 350 degrees. Grease a 12 cup muffin pan generously. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. The batter may be lumpy.
Gently fold in the blueberries into the batter. Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
Bake for 35 to 40 minutes until lightly golden or a cake tester inserted into the center of the muffin comes out with moist crumbs attached. Do not over bake.