Preheat to 400°. Grease a 12 cup muffin tin, or line with muffin cups.
In a large bowl whisk together first five ingredients (through salt) and optional cinnamon.
In a separate bowl mix next five ingredients (through egg).
Add wet mixture to the dry mixture until just barely combined. Fold in the blueberries. Don’t be concerned if there are still a few streaks of the dry mixture.
Spoon batter into muffin cups 3/4 full. Bake 15-20 minutes, until a tester comes out clean. Cool 5-10 minutes in muffin tin, then transfer to a rack and cool a few more minutes. Slather with butter. Mmmmmm.