Preheat oven to 375 degrees F. Spray a muffin pan with non-stick cooking spray.
Measure out the white flour and reserve 1 tablespoon—toss with the blueberries in a small bowl.
In a large bowl, whisk together the white and coconut sugars, oil, egg, yogurt sour cream and almond milk. Add the remaining flour, baking soda, baking powder, and salt to the bowl. Mix for 1 minute. Add 1 cup blueberries to the bowl and stir a couple more times to combine.
Scoop the mixture into greased muffin pans to 1/2 full. Place 3-4 of the remaining berries on top of each muffin and press down lightly. Sprinkle each with a bit of cinnamon sugar.
Place into the oven and increase the temperature to 400 degrees F. Bake for 20 to 25 minutes, rotating pan halfway through.
Remove from oven and let cool for 5-10 minutes. Run a butter knife around the edge of each muffin, then twist out and place on a cooling rack to cool completely. Serve immediately or store in airtight container for 2 to 3 days.