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Preheat oven to 400 degrees. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the egg, sugar, yogurt, oil, and vanilla. Beat with an electric mixer on high speed for 2 minutes. Reduce the speed to low and alternately beat in the flour mixture and milk. Beat until combined. Stir in the blueberries.
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Coat a 12 cup muffin pan with nonstick cooking spray. Divide the batter evenly among the muffin cups, filling them 2/3 full. Bake at 400 degrees for 20 minutes, or until a toothpick is inserted into the enter of a muffin and comes out clean. About 5 minutes into baking cycle, press some brown sugar into the top of each muffin. Cool on a wire rack for 5 minutes before removing the muffins from the pan.
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