Preheat the oven to 375F (190C).

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.

In another bowl, whisk together the eggs, oil, yogurt, and milk.

Add the wet ingredients to the dry ingredients and stir until just combined. Carefully fold in the blueberries and add a bit more milk if the mixture seems too thick.

Spoon the batter into muffin cases placed in muffin pans. Sprinkle a little extra sugar over the top of the muffins, if desired.

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

Cool on a wire rack, then store in an airtight container.