In a large bowl combine 1 1/2 cup flour, yeast, sugar, salt, and cinnamon. Combine the milk, water, and butter heat until warm (it is okay if the butter is not melted all the way). Added the heat milk mixture to the flour mixture and mix with a wooden spoon until blended, Add the egg and mix in. Gradually add the remaining flour mixing and kneading by hand. Add enough flour so the dough is just lightly sticky to the touch. Knead the dough until smooth. Grease the bottom of the bowl and turn once to coat both sides.

Cover and place in a warm spot to rise for about 1 1/2 or until the dough is double in size.

While the dough is rising mix the blueberries and the flour and set aside.

Once the dough is double in size divide into 16 equal pieces. Flatten into 4 inch circles. Divide the blueberries evenly by putting a scoop of blueberries on each circle. Top with about 3/4 of a teaspoon of sugar. Bring the side of the dough up around the blueberries and pinch the ends to seal. Place on a greased baking sheet about 2 inches apart. Let the buns rise for 1/2 hour.

Preheat oven to 375 degrees F.

Place the buns into the oven once they are done rising and bake 10 to 12 minutes or until golden brown. Remove from oven, remove from baking sheet and set on cooling rack until completely cooled.

For the frosting combine the powder sugar, butter, salt, and vanilla and mix together. Gradually add enough milk until you have the right consistency. Beat until smooth and frost buns