BLESS THIS MESS
Adjust the oven rack to the middle, and heat the oven to 375 degrees F. Grease a 12-cup muffin tin.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the blueberries. Grease a ⅓-cup measuring cup, and use it to portion out the batter into each muffin cup.
Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 24 to 28 minutes.
Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving.