Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper muffin cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.