Preheat oven to 175°C.

Blend the all the dry ingredients in a large mixing bowl.

In a separate bowl mix the egg, vanilla, milk, olive oil and yoghurt and whisk gently to combine.

Pour the wet mix into the dry ingredients and gently fold in until just combined, then add blueberries and fold in further.

Spoon mixture into a 12 serve muffin tray lined with paper muffin cups.

Sprinkle each muffin with a little brown sugar and bake for approximately 25-30 minutes, muffins are ready when a skewer comes out clean.