Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups on your muffin tin if necessary or use muffin liners.

In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix together with a whisk.

In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour and gently fold them into the batter.

Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake for 16 to 19 minutes, or until golden.

Place the muffin tin on a cooling rack to cool. Store leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days, or freeze for up to 3 months.