Put paper muffin-cup liners in 12 to 14 muffin cups.

Preheat oven to 400 degrees.

Sift all dry ingredients together in a large bowl.

Add the blueberries and mix until well-coated. (It is not necessary to completely thaw frozen blueberries.)

Beat the eggs well in a small bowl.

Add the melted butter and milk.

Quickly stir the liquid mixture into the dry mixture.

Do not over mix, because the mixture will become tough.

Fill muffin cups 3/4 full and sprinkle with cinnamon-and-sugar topping.

Bake in preheated oven 20 minutes or until brown.