Preheat oven to 400 degrees F.  Oil a muffin tin.

In a large bowl, whisk the sugar and oil until slightly lightened, about 3 minutes.  Whisk in the eggs one at a time.

In a medium bowl, stir together flours, baking powder, and salt.  Alternately add this mixture and the milk to the oil mixture.  Crush ½ cup of the blueberries in your hands and stir into the batter.  Fold in the remaining blueberries.

Divide batter equally among muffin cups – fill them up – that’s how these are bakery style.  Sprinkle with sugar reserved for topping.  Place on a baking sheet to catch any spillover.  Bake about 20 minutes until golden brown and a toothpick inserted in the center comes out clean or with some blueberry goo.  Cool completely in the pan before carefully loosening and popping out with a spoon or offset spatula.

Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.