Preheat the oven to 350 degrees Fahrenheit.
In a stand mixer fitted with a paddle attachment combine the egg, yogurt, oil and milk. Mix on medium speed for 30 seconds until combined. Then add in the flour, sugar, salt, baking powder and baking soda. Mix for 1 minute until all the ingredients are combined (the batter will be thick). Using a spatula, fold in blueberries.
Place muffin wrappers in a mini muffin tray. Then, use a small scoop and fill each cup with batter. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from muffin pan to a wire rack.
Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg