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Preheat the oven to 425F and prepare a 12-cavity muffin tray.
In a large bowl, whisk together eggs, yogurt, milk, vanilla extract, oil and honey.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Slowly add the dry ingredients to the wet, using a spatula or wooden spoon to stir until just combined. Don’t overmix!!
Fold in the blueberries and divide the batter into the prepared muffin tray (about ⅓ cup per cavity). Save a few blueberries for the tops of the muffins.
Bake at 425F for 5 minutes, then reduce the heat in the oven to 350F and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out clean.