Preheat the oven to 350F. Line a muffin pan with liners or grease generously with baking spray or softened butter.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the 3/4 cup of the sugar until light and fluffy. Add in the egg, mascarpone and vanilla extract, beat until combined.
In a small bowl, toss the blueberries and the walnuts with the 2 tablespoons of flour.
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder and salt. Add the flour mixture to the batter in three additions, alternating with the milk. Fold in the flour-coated blueberries and walnuts.
Fill the liners to about 3/4 full. Sprinkle the batter with raw sugar. Bake for 25-30 minutes or until a toothpick comes out virtually crumb free. The muffins will be slightly golden brown when done. Let cool on a wire rack at least 15 minutes before serving.
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