Preheat the oven to 190 degrees celsius.
Beat together 1 egg, with 1/3 cup of oil, 1 cup of yoghurt, and the vanilla extract.
Sift the flour with baking soda, baking powder, and salt. Whisk together with the sugar.
Fold the blueberries in with the flour mixture.
Fold the dry ingredients into the wet ingredients until just combined and lightly moistened.
Fill the muffin cups with the batter, and bake at 190 degrees celsius for 15-20 minutes or until a toothpick inserted comes out clean.
Leave them to cool in the tins for 10 minutes. Slide a butter knife around the edges, then remove the muffins from the pan to cool completely on a wire rack.
