Preheat your oven to 400 degrees and grease 24 muffin cups or line them with cupcake liners.

Combine the flour, baking powder and salt in a large bowl.

In a separate bowl, whisk together the brown sugar, 1/4 cup of the white sugar, lemon or vinegar with the milk alternative, egg substitute and oil.

Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to over mix.

Fold in the blueberries.

Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.

Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.

Bake for 18 to 22 minutes or until firm to the touch.