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Preheat the oven to 426 degrees F and line a jumbo muffin pan with jumbo cupcake liners or grease well and omit the liners.
In a large bowl beat eggs, sugar, milk, oil and extracts together until smooth
Add in flour, baking powder, cinnamon and salt and continue to beat until the batter is smooth.
Fold in blueberries with a spatula or spoon.
Using a large ice cream scooper or spoon, fill each cupcake liner about ⅔'s full.
Bake at 425 degrees F for 6 minutes then reduce the temperature to 375 degrees and bake for an additional 20-22 minutes.
Store in an airtight container for 3-4 days at room temperature or in the fridge for a week or in the freezer for 1 month.