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Line 24 muffin cups with paper liners and set aside.
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Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
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Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
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Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
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In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
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Stir gently into batter just until blueberries are distributed.
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Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch.
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Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
