Preheat oven to 425°F (You later are going to lower it to 375°F
Mix together blueberry with 1 tbsp of flour. Use a fine-mesh sieve to shake off any excess flour. This will prevent them from sinking to the bottom of the batter. Set aside until ready to use.
In a bowl, whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, mix together milk, yogurt, oil, vinegar, and vanilla extract until smooth.
Mix the dry and the wet ingredients together until there is no more dry bits, but don't overmix. Some lumps are fine.
Gently fold in 2/3 of the blueberries into the batter.
Line a muffin pan with liners and distribute the batter evenly. Fill each cup about 3/4 of the way full. Use a spoon or ice cream scoop.
Add the remaining blueberries on top.
Place in the oven. Bake for 5 minutes, then turn down to 375°F and bake for 15-18 minutes until the top turns pale golden and poking a stick in the middle comes out clean. You can use a toothpick or cake tester.
Take out and let cool for 5 minutes in the muffin tin before taking out to cool completely on a wire rack.