Instructions

1. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.
2. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
3. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
4. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
5. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix.
6. Repeat with remaining flour and milk.
7. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.
8. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon.
9. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full.
10. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes.
11. Let cool in the pan at least 30 minutes before turning out.