Step 1

Preheat the oven to 400°F. Line a muffin pan with paper liners; set aside.

Step 2

Using a stand mixer fitted with the paddle attachment or with an electric handheld mixer, beat the butter and sugar on medium speed until light and fluffy.

Step 3

Turn the speed down to low and beat in the eggs, one at a time. Beat in the yogurt and vanilla.

Step 4

In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Add it to the butter mixture and use a silicone spatula to mix until just combined.

Step 5

Gently fold in the blueberries.

Step 6

Divide the batter evenly between the muffin cups and sprinkle coarse sure over the top if using.

Step 7

Bake for 12-15 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Step 8

Immediately remove the muffins from the pan and place them on a wire rack to cool completely.