How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.