These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it’s OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.