Blueberry Muffins

Preheat oven to 425 degrees Fahrenheit and line a muffin tin with muffins cups. Set aside. I like to line every other muffin cup with a liner, this will allow for the muffins to really expand and rise, but it is not necessary.
In a small bowl, toss together the blueberries and 1 tablespoon of flour until they are all evenly coated. This will ensure that the blueberries don't sink to the bottom of the muffins. Set aside.
In a bowl, beat together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy. Add the eggs and vanilla extract and beat on medium speed until combined.
Add the milk and yogurt and beat on medium speed until combined. Add the flour, baking powder and salt and beat on low speed or fold together until a batter forms. Lightly fold the blueberries into the muffin batter. Do not over-mix.
Cover the bowl and let the batter rest at room temperature for 30 minutes.
Scoop the batter into the prepared muffin tin, filling all the way to the top if you want bakery style, dom-topped muffins.
Bake at 425 degrees Fahrenheit for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees Fahrenheit and continue to bake for another 13-15 minutes for regular sized muffins or 23-25 minutes for jumbo muffins. The muffins are finished when a toothpick comes out clean. Enjoy!