Preheat the oven to 180 degrees C and grease a muffin tin or line with paper cases.
Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
In a small bowl whisk together milk, yoghurt, egg, oil & vanilla.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add blueberries and fold in gently. DON’T overmix the batter – a few small lumps are fine.
Evenly distribute the batter between the 12 prepared muffin tins.
Bake at 180 degrees C for 25-30 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
Store in an airtight container for 5 days or freeze.