Preheat oven to 220°C (425°F). Line a standard 12-cup muffin tin with paper liners or grease each cup well.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk sugar, eggs, oil, yogurt, vanilla extract, and lemon zest until smooth.
Pour the wet mixture into the dry ingredients. Fold with a rubber spatula until just combined and no dry flour remains. Batter will be thick and lumpy — do not smooth it.
Toss blueberries with the reserved 1 tbsp flour. Fold into the batter with 3 to 4 strokes of the spatula.
Divide batter among the 12 cups, filling each 3/4 full.
Mix cinnamon and sugar together. Sprinkle evenly over each cup.
Bake at 220°C (425°F) for 5 minutes. Without opening the oven door, reduce temperature to 180°C (350°F) and bake for a further 17 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center comes out clean. Internal temperature: 93°C to 96°C (200°F to 205°F).
Cool in the tin for 10 minutes, then transfer to a wire rack.
