In the large mixing bowl, beat the egg and stir in the milk and oil.
In the medium bowl, sift together flour, sugar, baking powder, and salt. Add to egg mixture and stir just until flour is moistened. Batter should be lumpy. Do not overmix. Carefully fold in blueberries.
Use the scoop to fill greased muffin cups ⅔ full. Sprinkle with cinnamon and sugar mix. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Serve warm.
Equipmentlarge mixing bowl medium bowl #20 scoop 12 cup muffin tin, lightly coated with nonstick sprayVariationsFor larger bakery style muffins, fill only 8 muffin cups.