Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Sift flour, baking powder, and salt together in a bowl.

Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.

Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.

Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.

Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.