In a large mixing bowl cream the butter and the 3/4 cups sugar with an electric beater.
Now add the egg to the butter/sugar mixture and beat until well incorporated and set aside.
In a separate bowl combine the dry ingredients: flour, salt and baking powder.
Fold half the dry ingredients into the egg, butter and sugar in a large mixing bowl. Stir in half the milk and then repeat the process with the remaining dry ingredient and milk.
Add the teaspoon of vanilla and give the batter a good stir.
Now gently fold the blueberries into the batter.
Spoon the batter in to greased muffin tins. Fill the tins almost level to the top.
Mix 2 teaspoons of sugar with 1 teaspoon of cinnamon and sprinkle on top of the muffin batter.
Bake in a 375 degree F pre-heated oven for 30 minutes.
If you can stand to wait, allow the muffins to cool after baking for 20 to 30 minutes, otherwise get 'em while they're hot!
Makes about 12 medium sized muffins.