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Combine 1/3 cup flour, 1/3 cup sugar, and cinnamon in small bowl. Cut in 3 tbsp butter with pastry blender until mixture resembles coarse crumbs; set aside for topping. Combine remaining 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt in large bowl. Combine milk, 1/4 cup melted butter, egg, and vanilla in small bowl. Stir into flour mixture just until moistened. Fold in blueberries. Spoon evenly into prepared muffin cups. Sprinkle reserved topping over muffins.
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