Preheat the oven to 200 ° C. Grease the muffin tins well or line them with paper liners. Put the mold, if greased, in the refrigerator.
In a large bowl, mix the flour, sugar, baking powder and baking soda together. Add the butter in flakes until the mixture becomes crumbly.
In a small bowl, stir the yogurt until creamy. Stir in the vanilla and eggs. Add the mixture to the flour and stir everything a little, do not mix over. Carefully fold in the blueberries. Fill the prepared muffin tins 2/3 full and bake in the preheated oven for about 25 minutes until golden brown. Leave in the mold for about 5 minutes, then remove and let cool on a rack.