In a bowl, combine flour, baking powder and salt; reserve. In a separate bowl, whisk together sugars, buttermilk, egg substitute, and oil. Add to flour mixture and mix just to blend. Fold in wild blueberries. Combine sugar and cinnamon.
Scoop ¼ cup batter into each 1/3 lined or greased cup muffin tin and sprinkle each muffin with sugar cinnamon mixture.
Bake at 400° F (205 C) for 18 -22 minutes or until firm to the touch.
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