2/3 c. all-purpose flour, divided
1/3 c. fresh or frozen blueberries, thawed
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 tbsp. "measures-like-sugar" calorie-free sweetener (Splenda)
1/3 c. plain fat-free yogurt
2 tsp. canola oil
1/2 tsp. vanilla
1 large egg, lightly beaten
cooking spray

Preheat oven to 375°F. Lightly spoon flour into dry measuring cup; level with a knife. Toss blueberries with 2 teaspoons flour and set aside. Combine remaining flour, baking powder and next 3 ingredients in a medium bowl; make a well in the center of mixture. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring just until moist. Fold blueberries into batter. Spoon batter into 4 muffin cups coated with cooking spray.

Bake at 375°F for 18 minutes. Remove from pan immediately and cool on a wire rack.