Preheat the oven to 375 degrees.

Put the oven shelve in the middle position in the oven.

Line a muffin tin with cupcake liners.

Add flour and baking soda in a large bowl.

Mix to blend well.

Set aside.

Add the butter and sugar to a mixing bowl.

Using an electric mixer cream the butter and sugar until light and smooth.

Add one egg at a time, mixing them after each addition. (If the mixture begins to split, add a couple of tablespoons of flour and continue to beat with the electric mixer.)

Continue to blend until it is a creamy consistency.

Add the vanilla and yogurt to the butter, sugar, and egg mixture. Stir well.

Slowly fold in the flour mixture a little at a time.

Continue to fold until well blended. (Do not over mix. )

Stir in the fresh blueberries.

Using an ice cream scoop fill the muffin cups 3/4 ‘s full.

Bake at 375 degrees for 15-17 minutes. (Or until the muffin tops are slightly browned or until a toothpick inserted in the center comes out clean.)

Remove from the oven.

Place each muffin on a wire rack to cool completely.

Enjoy!