Preheat oven to 425 degrees. Prepare a 12 cup muffin tin with non-stick spray or liners. Set aside
In a bowl whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
Slowly add the flour mixture and yogurt, alternating between the two; until just combined.
Fold in the blueberries.
The batter will be very thick. Scoop into prepared muffin tins.
Bake at 425 for 5 minutes. Reduce heat to 375 and bake for 15 more minutes, or until a tester comes out clean.
Remove from oven, and set on a wire rack to cool.
Store in an airtight container or freeze.