Preheat the oven to 425° and line 2 muffin trays with liners (24 muffins total)
In a small bowl combine flour, baking powder, salt, and cinnamon. Mix together and set aside.
In a large bowl, mix the butter, granulated sugar, and brown sugar together.Add the eggs and vanilla and stir to combine.
Stir in the buttermilk gently until fully mixed.
Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over-mix it.
Fold in the blueberries and scoop into prepared muffin tins.
Top with crumb topping.
Bake for 5 minutes at 425° then reduce the heat to 375° (keeping the muffins in the oven) and bake for 10-12 more minutes or until a toothpick inserted in the center comes out clean.