Easy yogurt blueberry cupcakes

Ingredients:
Dry ingredients:
1 cup all purpose flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
Wet ingredients:
1/4 cup vegetable oil
1/4 cup milk
6 oz non fat yogurt
1 tsp vanilla
1 egg
Other :
1/2 cup fresh or frozen blueberry

Directions:
Preheat oven to  350°
Greased or paper-lined muffin tin and set a side
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk, blend in blender for a few seconds. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill  muffin cups three-fourths full.
Bake in the preheat oven  for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before removing from pan . Serve warm.