Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly

In a medium bowl, whisk together flour, baking powder, and salt

In a small bowl, toss blueberries with 1 tablespoon of the flour mixture to prevent sinking

In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes)

Add eggs one at a time, beating well after each addition. Mix in vanilla

Add flour mixture alternately with milk, beginning and ending with flour, mixing until just combined

Gently fold in blueberries, being careful not to overmix

Divide batter evenly among muffin cups, filling each about 3/4 full

If using streusel topping, combine ingredients until crumbly and sprinkle over batter

Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean

Cool in pan for 5 minutes, then transfer to wire rack to cool completely

If using glaze, whisk together ingredients until smooth

Drizzle over cooled muffins