Preheat the oven to 350°F and line the muffin/cupcake tray with liner and keep ready.
In a large mixing bowl, sift together all the dry ingredients like wholewheat flour, baking powder, baking soda, and salt. Mix to combine and keep aside.
Add about ¼ cup of this dry mix to the blueberries bowl and mix well so that flour coats them evenly. Keep aside.
In another mixing bowl, add milk, and vinegar. Let it sit for 5 mins to curdle to form buttermilk. Stir in the oil, yogurt, vanilla extract, and sugar and whisk till all is combined and sugar has dissolved.
Pour the wet mixture into the dry and mix until just combined. Don't over mix. The batter will be on the thicker side. Add the blueberry and flour mixture and using a spatula gently fold the blueberries into the batter.
Using a spoon or ice-cream scoop evenly distribute the batter into 12 muffin liners. Fill only halfway through not till the top.
Tap the muffin tray to remove any air bubbles. Optional - Top each muffin with some more blueberries (optional)
Bake at 350°F for 15 to 20 mins or until they are done.
Test if the muffins are done by inserting a toothpick in the center of a muffin. If it comes out clean with no wet batter, that indicates muffins are done. If not, bake for additional 2-3 mins and check again.
Remove from the oven and allow to cool for 5 mins in pan and then transfer onto a cooling rack.
Optional - sprinkle some sugar on top while the muffins are warm.
Enjoy these eggless blueberry muffins with milk, tea or coffee.