Preheat oven to 350 degrees. Line two muffin pans with parchment cupcake cups.
In a large mixing bowl, combine flour, baking powder, baking soda and cinnamon. Set aside.
In second large mixing bowl, combine zucchini, eggs, maple syrup, vegetable oil and sugar and mix well.
Slowly add dry ingredients to moist.
Fold in blueberries.
Divide batter into prepared cupcake tins. A cookie scoop works well for this.
Bake 27-32 minutes, checking after 25 minutes. A toothpick inserted into a muffin should come out clean.