Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin or line with cupcake liners.
Make sure berries are completely dry then toss in a little bit of flour. This will keep them from sinking and turning batter purple.
In a medium bowl, cream together the butter and sugar until light and airy.
Add in the eggs, one at a time, making sure to beat well after each addition.
Add in vanilla extract, mix well.
In a separate mixing bowl, sift together the flour, salt, and baking powder, then slowly add it into the creamed mixture alternating with the milk. Flour mixture, milk, flour mixture, milk, flour mixture.
Next, crush 1/2 cup of blueberries with a fork, and stir them into the batter.
Then, using a spatula, gently fold the remaining 1 1/2 cups of blueberries into the muffin batter.
Fill each muffin tin with batter. For shorter muffins, fill tins about 3/4 full. For muffins with a higher top, fill tins all the way.
In a small bowl, mix together 3 teaspoons of white sugar and the 1/2 teaspoon of cinnamon, then sprinkle on top of the muffin batter.
Place the tins in the oven and bake at 375 degrees for about 30-35 minutes. Muffins are finished when the tops are golden brown and a toothpick inserted in the middle comes out dry.
Remove from oven, then carefully remove each muffin from the tin and let cool for at least 30 minutes on a cooling rack.