Preheat oven to 400 degrees. Grease muffin tin or line with paper muffin liners.
Mix the flour, ¾ cup maple sugar, baking powder, baking soda, and salt in a bowl.
Whisk together the VeganEgg protein powder and ice cold water in a measuring cup.
In a small bowl, whisk together VeganEgg mixture, coconut milk, and vegetable oil until smooth.
Add wet mixture to dry mixture and stir until combined.
Fold in fresh blueberries.
Scoop 2-3Tbsp batter in to prepared muffin tin.
In a small bowl, mix 2 tablespoon maple sugar and ground cinnamon. Sprinkle over muffin batter.
Bake for 18-20 minutes until golden and done in middle.
Enjoy!