Line a muffin pan with paper liners
Rinse and drain well the blueberries
Measure the WET ingredients: plain yoghurt, vegetable oil, vanilla extract and 1 large egg.
Whisk the WET ingredients together.
Measure the DRY ingredients: all-purpose flour, sugar, baking powder, baking soda and salt
Whisk together the DRY ingredients. Then gently stir in the blueberries.
Using a rubber spatula, fold the WET ingredients into the DRY ingredients.
Stir only until JUST combined. Do not OVERMIX. Otherwise the muffins will be tough.
Use an ice-cream scoop to spoon batter into muffin cups.
Place the filled muffin pan in a 190 degree C preheated oven.
Bake for about 15 minutes until toothpick inserted in centre of muffins comes out clean.
Transfer hot muffin pan to a wire rack to cool about 5 minutes before removing from pan.
Transfer muffins from pan to rack to cool another 5 minutes.
And you're done! Best to serve warm.