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Preheat oven to 375F. Spray a 6-count jumbo muffin tins with nonstick spray, or line with 6 cupcake liners. (if you’d like to make your own liners, see the note at the bottom of the recipe) Alternatively, you can line a 12-count muffin tin with cupcake liners.
In a large bowl, add blueberries. Add 1 tablespoon all-purpose flour. Toss to combine. Set aside. If using frozen blueberries, see note at bottom.
Melt butter in a microwave safe dish or in a saucepan on the stovetop. Allow the butter to cool 5 minutes.
In a large bowl, add butter, sugar, yogurt, milk, eggs and vanilla. Whisk to combine, then add flour, cinnamon (optional), baking powder, baking soda and salt. Whisk just until combined. Fold in the blueberries.
Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Add additional blueberries on top, if desired. Sprinkle the tops of the muffins with coarse sugar.
For Jumbo muffins, bake in preheated oven for 25-32 minutes, or until a toothpick inserted into the center comes out clean. For standard size muffins (yields 12 standard muffins) bake at 375F for 20-25 minutes. Enjoy!