Pre-heat oven to 350 F / 180 C. Line or grease your muffin pan as needed. I used my mini muffin pan

In a bowl, combine the flour with the baking powder, baking soda and salt. Mix them together with a whisk until well combined. You can also sift this mixture but who has time for things like that anymore? Not me!

In a separate bowl, add the oil and honey and beat together with a whisk.

Add the eggs and beat well, then add the yogurt and vanilla. Mix everything well together

Gently pour the wet ingredients into the dry ingredients and fold with a silicon spatula or wide spoon. Do not be tempted to over mix at this stage, just combine everything as gently as you can

The batter is a bit tick so I use a spoon to pour into the muffin pan. 

At the end, add 1-2 blueberries per muffin and gently press into the top. I prefer doing this to adding the blueberries to the batter because that makes them sink to the bottom and become gooey on baking

Bake in the pre-heated oven for 20 minutes. Start checking from around 17 minutes and bake until the top turns golden brown and a skewer inserted into the muffin comes out with wet crumbs

Cool in the muffin pan for 10 minutes and gently invert onto a baking tray and cool completely