Preheat oven to 400°
Grease muffin tins or line with paper liners if needed (or use silicone tins)
In large mixing bowl, combine flour, baking powder, baking soda and salt.
In a medium mixing bowl, mix together the eggs, yogurt, oil, maple syrup and vanilla
Create a well in the middle of the dry ingredients and pour the wet ingredients in
Mix ingredients together until combined. This makes a thick batter, and lumps are totally A-Ok!
Gently fold the blueberries into the batter until distributed. I used a large serving spoon to fold them in.
Fill each muffin tin equally (for regular size muffins, the tin will be just about full)
Bake the muffins on center rack of oven for 17-19 minutes until golden on top
Remove from oven and immediately turn muffins out onto a cooling rack.
Serve warm, though they're just as yummy at room temperature.
Muffins store well in the refrigerator for up to 5 days.