Start by preheating oven to 400°. Grease a 12 cup muffin tin and set aside.
In a large bowl, whisk together 1 ¾ cup flour, baking powder, baking soda, salt, and cinnamon.
In a medium bowl, combine oil, maple syrup, eggs, yogurt, and vanilla. Whisk until well combined. Slowly pour the wet ingredients into the dry ingredients mixing well.
In a small bowl toss the blueberries with the 1 tsp of flour. This will help the blueberries not sink to the bottom during baking.
Fold the blueberries into the mix. Scoop out mix and evenly divide into the 12 cup muffin tin. I used 2 spoons to do this. Scoop with one and slide off the mix into the muffin tin with the other.
Sprinkle the light brown sugar on the tops of each muffin to create crispiness while cooking.
Bake for 15 to 18 minutes. If using a 24 cup mini muffin tin, only cook for 12 minutes.
Remove from oven and place on a cooling rack until completely cooled.