Preheat the oven to 180°C. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups.
Whisk together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the blueberries last.
In a separate bowl, whisk together the vanilla, oil, and yogurt.
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them full.
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
