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Preheat the oven to 375F/190C.
Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
Combine the eggs, oil, yogurt, and milk in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries.
Add a tiny bit more milk if the mixture still seems too thick.
Spoon the batter into muffin cases placed in muffin pans.
Sprinkle a little extra sugar over the top of the muffins, if you like.
Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
Cool on a wire rack, then store in an air tight container.