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Preheat the oven to 375°F (180°C). Line a 12-cup muffin tin with silicone or parchment paper liners.
Add eggs, maple syrup, Greek yogurt, milk, oil, and vanilla to a large bowl and whisk until combined.
To the same bowl, add the flour (make sure to add this first), then sprinkle the baking powder, baking soda, and salt evenly over the top (since we are doing this all in one bowl, this will help ensure even distribution of the ingredients).
Mix until just combined (it’s ok if there are some flour streaks). Toss blueberries in about 1 teaspoon of flour, just enough to coat them, then gently fold them into the batter.
Divide batter evenly into muffin cups and sprinkle with sugar if using. Let the batter sit for about 5 minutes before baking.
Bake for 16-20 minutes until the tops are domed and a toothpick inserted in the middle comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.