Preheat the oven to 375F/190C. If using a conventional oven, increase the temperature to 400F/205C.

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.

Combine the eggs, oil, yogurt, and milk in another bowl.

Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the blueberries. Add a little more milk if the mixture seems too thick.

Spoon the batter into muffin cases in muffin pans, filling almost to the top. Sprinkle a little extra sugar over the top, if desired.

Bake for 17 to 20 minutes or until risen and golden, and a skewer inserted into the center comes out clean.

Cool on a wire rack, then store in an air-tight container.