Preheat oven to 350°F.
Spray 12 count regular muffin tin with nonstick spray or pan spray to avoid muffins sticking to tin.
In a mixing bowl, blend dry ingredients together (flour, sugar, baking powder, baking soda, and salt).
Add wet ingredients (vanilla, egg, milk, yogurt) and mix only until incorporated.
Carefully fold in blueberries.
Using a #20 scoop (0.2 cups or about 3 tablespoons), fill each muffin cup with batter (about 3/4 full).
Sprinkle sugar or large sugar sprinkles on top.
Bake at 350°F for 18-20 minutes or until toothpick poked in center of muffin comes out clean.
Let muffins cool in pan for 2-3 minutes then remove.
