Preheat the oven to 425℉/220℃/Gas Mark 7.

In a medium bowl, whisk the all-purpose flour, baking powder, and salt together. Set aside.

In a large bowl, beat the butter, granulated sugar, lemon zest, and vanilla extract together with an electric mixer. Beat the batter on medium speed until the batter is smooth. Add the first egg in and beat it into the mixture, making sure to scrape the sides down. Next add the second egg to the batter and beat that into the mixture.

In a separate bowl, whisk together the Greek yogurt and lemon juice together until it is smooth.

Alternating between the flour mixture and Greek yogurt mixture, pour the dry ingredients and Greek yogurt mixture into the wet mixture. Combine together until no more flour is seen. Do your best not to overmix.

Add the blueberries to the batter and mix until just incorporated. It will be very thick.

Pour the batter into the greased muffin tins and place into the oven. Bake for 5 minutes at the high heat, then decrease to 350℉/175℃/Gas Mark 4. Continue to bake for another 14-16 minutes or until a toothpick inserted can be and come out with very few crumbs or clean.

Remove from the oven and let cool for 5-10 minutes then transfer to a cooling rack until cool.