In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***