Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
In large bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, and vanilla together until smooth..
Set aside about 1/2 cup of blueberries if you are going to sprinkle them on the muffin tops. Toss the remaining blueberries in 1 tablespoon of flour (this helps them not to all sink to the bottom of the muffins.
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle a few blueberries on top of each muffin if you want (I did 5 blueberries per muffin).
Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and transfer the muffins to a cooling rack as soon as possible.
Notes
To freeze: Allow to completely cool before freezing. Individually wrap in plastic wrap and then store in a freezer bag. Muffins should keep in the freezer for up to 3 months. Muffins can be thawed in the refrigerator overnight or quickly thawed and warmed up in the microwave for 30-45 seconds. If using frozen blueberries don't thaw them. Add them to the batter frozen, which will help them not to leak blueberry juice into the muffins.