Preheat your oven to 375°F (190°C) to ensure even baking.
Lightly grease your muffin tin or line it with muffin liners to prevent sticking.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt to taste.
In a separate bowl, beat together the egg, granulated sugar, cashew milk, canola oil, Greek yogurt, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Toss the fresh blueberries in flour and gently fold them into the batter, ensuring they are evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely.
