Preheat oven to 400 degrees and spray a 12-cup muffin tin with nonstick cooking spray or place a liner in each cup and set aside.
In a medium bowl sift 3 cups flour, baking powder, cinnamon, and salt; set aside.
In a large bowl combine butter, sugar, and brown sugar and beat using an electric mixer until mixture becomes light, about 2-3 minutes. Add in the egg, egg yolks, and vanilla extract and beat until combined.
In a large measuring cup whisk together sour cream and milk and set aside. Place blueberries in a medium mixing bowl and add 2 tablespoons of flour and gently stir to coat.
In small amounts, beginning with your flour mixture and alternating with the milk/sour cream mixture, pour one at a time into sugar mixture, mixing each time with electric mixer on low until combined, don't over mix. Fold in the coated blueberries by hand.
Place equal amounts of batter into each muffin cup and sprinkle the tops with a little sugar. Bake for 28 minutes. Allow to cool about 5 minutes before removing from the muffin tin to cool completely.