Modern Nonna

Preheat the oven to 350°F. Line a muffin tin with paper liners or lightly grease with butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large bowl, use an electric mixer to beat the softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the blueberries with a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.