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Preheat oven to 375 degrees. Butter standard muffin tins. In a medium bowl stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl whisk together the milk, butter, and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.
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Spoon into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Cool in the tins for 5 minutes, then remove.
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