Pre-heat oven to 375 degrees and place muffin papers in a 12-cavity muffin tin.
In a large bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 ¼ cups sugar until light and fluffy, 2-3 minutes.
Add eggs one at a time beating after each addition. Add vanilla and mix to combine. Add half the milk and ½ the dry ingredients and mix until just combined. Add remaining milk and remaining dry ingredients and mix again until just combined, taking care not to over-mix.
As an optional step, you can mash ½ cup of blueberries and fold them into the batter with the rest of the whole berries. This will give the muffins more of a purple hue. Otherwise, simply fold blueberries into batter.
Fill muffin papers with batter. In a small bowl, mix together remaining 2 Tbsp sugar and cinnamon. Sprinkle this mixture over the muffin batter.
Bake muffins for 25-30 minutes until a toothpick inserted into the center comes out clean.