Preheat your oven to 425°F. Prep a regular-sized muffin pan by spraying lightly with cooking spray. Also, spray your muffin paper cups and a medium-sized cookie scoop. Next, combine all your dry ingredients together in a large bowl and set aside.

Then, in a measuring cup or bowl, whisk together the wet ingredients until well combined.

Coat your blueberries in a tablespoon of flour.

To the dry ingredients, pour in the wet ingredients and the blueberries. Then, slowly fold in with a rubber spatula until just combined and there are no more streaks of flour. Be careful not to overmix or you'll have rubber muffins.

You can bake them immediately or cover them in plastic wrap and bake them the next day. Once you're ready to bake, portion out the batter until the cup is nearly full. Sprinkle the tops with cinnamon sugar.

Turn the oven temperature down and bake at 350°F for 18-25 minutes or until the muffins have risen and a toothpick comes out with a few moist crumbs. Let them cool in the pan for five minutes before moving them to a wire rack to cool completely.

Enjoy! These are best served within the first few days of baking.