Grease a muffin pan, preheat the oven to 350 degrees F (180 degrees C).
Combine the cinnamon-sugar ingredients in a shallow bowl, set a side.
Make the snickerdoodles:Cream together the butter and sugar. Stir in the egg, flour. Divide the dough into 12 equal balls, flatten into disks which are roughly the width of a muffin. Coat in cinnamon-sugar. Stack them up and set aside.
Add 2 tbsp of flour to the remaining cinnamon-sugar, and use it to dust each cavity of the greased muffin pan.
Make the muffins: In the saucepan, melt the butter. Stir in the next 5 ingredients until you get a sandy mixture. Stir in the egg and milk, mixing until just combined. Stir in the blueberries.
Divide the batter between the greased, cinnamon-sugar-flour coated cavities of the muffin pan. Top with a disk of cookie dough, and bake for 20-25 minutes until puffed and crackly.