1. Heat the oven to 375 degrees F. In a small bowl, stir together 1 Tbs. sugar and the cinnamon. Use a 4-inch round cookie cutter or a bowl and sharp knife to cut three circles from each tortilla. Brush both sides of each tortilla round with oil, then sprinkle each side with cinnamon sugar.
2. Press tortillas into six wells of a standard size muffin cup pan. Bake until golden and crisp, about 10 minutes. Let cool in the pan (they will crisp as they cool).
3. In a small saucepan combine blueberries, 1/4 cup water, and 1 Tbs. sugar. Cook over medium heat until the berries begin to break down, about 5 minutes. Stir in the cornstarch mixture and continue to cook until thickened and bubbly, about 2 minutes. Let cool 20 minutes.
4. To assemble, place a scoop of vanilla ice cream into each tortilla cup. Drizzle with blueberry sauce and top with strawberries. Serve immediately.