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Brown the butter in a small saucepan over medium heat, stirring often until golden brown and nutty smelling. Remove from heat and let cool slightly.
In a large bowl, add the browned butter and light brown sugar. Whisk until well combined.
Add the eggs, vanilla extract, cinnamon powder, mashed bananas, and Greek yogurt. Mix until smooth and fully incorporated.
Sprinkle in the baking powder, baking soda, and salt. Add the all-purpose flour and gently mix just until combined. Do not overmix.
Toss the blueberries in some flour and gently fold into the batter until evenly distributed.
Divide the batter evenly into a lined cupcake tin.
Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool before serving.