Preheat the oven to 425°F (218°C). Spray a 12-cup nonstick regular muffin pan well with cooking spray or grease and lightly flour the cavities; set the pan aside.

Measure 1 1/2 cups all-purpose flour. From that measured flour, remove 2 tablespoons and place the 2 tablespoons in a small bowl.

Add the 1 1/2 cups fresh blueberries to the small bowl with the 2 tablespoons flour and toss to coat the blueberries; set the floured blueberries aside.

In a large bowl, add the remaining flour (the measured flour minus the 2 tablespoons), 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk to combine and set aside.

In a separate bowl, whisk together 1 large egg, 1/2 cup granulated sugar, 1/2 cup Silk Unsweetened Cashewmilk, 1/4 cup canola or vegetable oil, 1/4 cup plain Greek yogurt, and 1 teaspoon vanilla extract until smooth.

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until the batter is just combined and no large streaks of flour remain; do not overmix.

Fold the floured blueberries into the batter gently and evenly.

Using a 1/4-cup measure or a large cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. (Optional: press a couple extra blueberries onto the top of each muffin for color.)

Bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F and continue baking for about 19–20 minutes more (start checking at 16 minutes), until the tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter.

Remove the pan from the oven and place it on a wire rack. Let the muffins cool in the pan for about 10 minutes, then run a knife around each cavity if needed and transfer the muffins to the rack to cool completely.

Store muffins airtight at room temperature for up to 1 week or freeze for up to 6 months.