In a medium bowl, stir together 1¾ cup white whole wheat flour, 1 tablespoon baking powder, and ½ teaspoon sea salt. Set aside.
In a separate large bowl, stir all the remaining ingredients together, except for the blueberries, ½ teaspoon flour, and cane sugar.
Add in the flour mixture and gently whisk until flour is just moistened, about 8 to 12 stirs. You will see a few flour streaks and many small lumps.
In a small bowl, mix together the remaining ½ teaspoon of flour with the blueberries. Fold them into the batter gently, being careful not to overmix.
Cover and refrigerate for 1 hour.
Once the dough is chilled, preheat your oven to 450℉ and generously spray a muffin pan with cooking spray.
Use a large ice cream scoop and scoop the batter into the muffin tins. Each tin should be most of the way full. Sprinkle the tops with the cane sugar.
Bake for 5 minutes. Then, turn down the heat to 375℉ and bake another 15 to 16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
Once muffins are baked, let them cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely before serving.
