Preheat the oven to 375 degrees.  Line a regular sized muffin tin with paper liners or generously spray the pan with baking non-stick spray

Cream the butter, sugar, and lemon zest on medium-high speed until light and creamy in texture, similar to whipped butter. If your creamed butter looks more granular, keep mixing until it looks whipped.

Add the vanilla extract and eggs. Slowly mix until evenly incorporated followed by the yogurt, baking powder, and salt.  The creamed mixture should look even but very wet.

Add the flour and mix on slow speed. The batter will look clumpy at first but allow it to come together until it is uniformly very thick.

Fold in the blueberries. 

Using a large scoop ( think ice cream size), fill the tins so the batter is rounded. I was able to make 10 muffins but you might be able to get one less or one more depending on the size of your scoop. The scoop should be slightly taller than the tin and rounded like the photo.

Bake the muffins for 15 minutes at 375 then rotate the pan 180 degrees, reduce the heat to 350, and allow to bake for an additional 15 minutes.

Allow the muffins to cool in the pan for 8-10 minutes before moving.

* If you bake the muffins without liners, gently twist the top of the muffins using your fingers to loosen the sides away from the pan. To remove the muffins without them breaking, use a spoon to help lift each muffin out of its slot.