Easy Blueberry Muffin

Preheat the oven to 375°F / 190°C (340°F convection / 170°C fan). Line a 12-cup muffin tin with paper liners.
In a large bowl, sift together the flour, salt, baking powder, and ground cinnamon.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, and beat with a hand mixer until fully combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently with a spatula, don’t overmix, or the muffins may become dense.
In a small bowl, mash ¼ of the blueberries with a fork. Set aside.
In a medium bowl, toss the blueberries in a bit of flour (about 1 tablespoon). Set aside.
Gently fold the mashed blueberries into the batter with a spatula, then add the flour-coated blueberries and mix until well combined. Save a few blueberries to top the muffins later.
Spoon the batter into muffin cups, filling them about ⅔ full. Add a few blueberries on top and sprinkle with a little sugar (about ¼ tsp) for a golden-brown finish.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.