Preheat oven to 350 and line muffin pan with liners or spray with cooking spray.
Whisk together dry ingredients in a large bowl and set aside.
In a medium bowl, whisk together yogurt and egg. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
Gently fold in fresh blueberries to the batter. Using an ice-cream scoop, divide batter evenly among 12 muffin tins.
Bake for 15-17 minutes or until a toothpick comes out clean.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/blueberry-yogurt-muffins/