Preheat oven to 425°F (220°C) degrees. Line a 12-cup muffin pan with muffin liners or spray with baking. Set aside.
In a medium bowl or measuring jug, combine flour, baking powder, cinnamon, and salt.
In a large bowl, whisk together eggs and sugar until combined. Mix in maple syrup, vanilla extract, milk, and oil. Stir until combined.
Fold dry ingredients into wet ingredients and mix everything together by hand until just combined. Avoid overmixing.
Toss dry blueberries with 1 tbsp flour. Fold blueberries carefully into the batter.
Use an ice cream scoop or spoon to scoop batter into prepared muffin pan. Fill the cups all the way to the top. Top with a sprinkle of coarse sugar.
Bake at 425°F for 5 minutes. Then reduce oven temperature to 350°F (180°C) and continue to bake for 15-20 minutes until muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.