Preheat oven to 425° F. Line a muffin pan with liners and spray with non-stick baking spray so muffins don't stick!
In a medium bowl, mix dry ingredients together: flour, baking power, cinnamon and salt.
In a stand mixer, cream together the softened butter and brown sugar. Then add in the buttermilk, oil, maple syrup/honey, eggs and vanilla until smooth. (Mixture will be runny).
Slowly add in the dry ingredients on medium speed - being careful not to over mix. Carefully fold in the fresh blueberries.
Scoop the batter into the muffin wells. I use a 1/4 cup measuring cup to portion them out. Mix the cinnamon and sugar together for the topping and sprinkle on each muffin. Lower the oven temperature down to 350°F. Bake for 15-20 minutes or until muffin tops are golden. Let the muffins completely cool. They have a cakey texture so they are very tender.