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Preheat the oven to 200°C and line a muffin tray with liners.
Whisk together the flour, baking powder, bicarb and salt in a mixing bowl.
In a separate bowl, whisk the eggs, caster sugar, melted butter, yoghurt and vanilla until well combined.
Add the dry ingredients to the wet ingredients and gently mix everything together until you no longer see any dry flour. Carful not to over mix ( the batter is supposed to be lumpy). Fold in the blueberries keeping a few back to place on top.
Divide the muffin batter into the muffin cups, filling to the top. Add 3 or 4 blueberries on top and bake at 200°C for 10 minutes and then reduce the temperature down to 180°C for a further 10 minutes. Until golden brown and a skewer inserted into the centre of the muffins comes out clean.
Cool slightly before serving. Best enjoyed fresh and warm.