To begin with preheat oven to 200°C.
Line a muffin pan with silicone or paper muffin liners.
Toss blueberries with 1 tbsp of flour until coated.
In a big bowl, sift together flour, baking powder and salt.
In a separate bowl, whisk together milk, sugar, yogurt, oil, vinegar and vanilla. Mix well.
Pour wet ingredients into dry ingredients bowl.
After that add blueberries to muffin batter and fold gently — careful not to over mix!
Divide batter equally between muffin liners. This batter suffice to make 12 small muffins or around 10 large muffins.
Bake for 5 minutes at 200°C then reduce heat to 190°C and bake for 15-20 more minutes or until muffins derive golden brown color.
To check doneness of muffins by inserting a toothpick in the center. It should come out clean.
Let it cool for a few minutes. Transfer muffins to a wire rack to cool completely further.