Preheat oven to 425° F. Spray jumbo muffin tin with non-stick spray. I don’t recommend the jumbo muffin liners in this instance – just leave ‘em naked.
In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
Add milk, oil, and vanilla and whisk until just combined.
Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
Fold in blueberries and stir until just combined.
Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
Now here’s the real trick to getting these big and fluffy (and I wish I could remember who told me this so long ago): bake at 425° F for 8 minutes and then reduce the temperature to 375° F and continue to bake for 20 minutes. The tops of the muffins should be golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!