Preheat oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray the liners with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt until well combined.

In a separate large bowl, whisk together the Greek yogurt, maple syrup, olive oil, eggs, vanilla extract and almond extract until smooth and well combined.

Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.

Gently toss the blueberries with 1 tablespoon of flour before gently folding into the batter until well incorporated.

Divide batter evenly into liners, filling all the way to the top. If desired, sprinkle the top of each muffin with about a 1/2 teaspoon of sugar.

Bake at 425 degrees F for 7 minutes, then reduce the heat to 350 degrees F and bake for 10 to 14 minutes more or until a toothpick comes out clean or with just a few crumbs attached.