Perfect Blueberry Muffins

4 tablespoons drained unsweetened applesauce (from 1/2 cup undrained)2 cups unbleached all-purpose flour2 1/4 teaspoons baking powder1 cup plus 2 tablespoons sugar, divided4 tablespoons unsalted butter at slightly cooler than room temperature 1/2 teaspoon salt2 large eggs 1/2 cup 1-percent milk1 teaspoon vanilla extract2 1/2 cups fresh blueberries, dividedPlace a wire mesh strainer over a bowl deep enough to keep bottom of strainer from touching bottom of bowl. Add 1/2 cup unsweetened applesauce to strainer; set aside.On a dinner plate, use a fork to mash 1/2 cup blueberries; set aside.Line a standard-size muffin pan with paper liners. Lightly spray each muffin cup with vegetable oil; set aside.Place oven rack in middle position and heating to 375 degrees.In a medium mixing bowl whisk or stir flour and baking powder together, about 15-20 seconds; set aside.Add 1 cup sugar, butter and salt to bowl of an electric mixer and mix at medium-high speed for 3 minutes. Measure 1/4 cup drained applesauce, add to mixing bowl and mix at medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition.Add half flour mixture and half milk and mix at medium speed until incorporated. Add remaining flour mixture, remaining milk and mashed blueberries and mix on medium speed until just incorporated. Remove bowl from mixer stand, add remaining whole blueberries and vanilla and stir together until combined.Fill muffins cups to over the top with batter and sprinkle 2 tablespoons sugar over all. Bake for 30 minutes, or until a toothpick inserted into a muffin's center comes out clean. Remove muffins from oven to wire cooling rack; cool 5 minutes and then remove from pan to rack and cool completely.Serves 12.Nutrition values per serving: 217 calories (21.4 percent from fat), 5.1 g fat (2.7 g saturated fat), 40.3 g carbohydrate, 1.4 g fiber, 3.6 g protein, 46 mg cholesterol, 184 mg sodium.