Pre-heat the oven to 180 Degrees Celsius.
Cream together the butter and sugar.
Add vanilla, eggs and yoghurt and mix until fully combined.
Sift together the dry ingredients, leaving behind 1 tsp gluten free self raising flour.
Mix until fully combined.
Toss the blueberries in the remaining tsp flour and add to the mixture.
Stir to fully mix.
Divide mixture evenly between 12 muffin cases.
Bake for 20 minutes or until golden brown.