Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. In a small bowl, whisk together 2 cups flour, 2 tsp baking powder, and 1/4 tsp salt until combined. Set this aside—you'll need it in just a minute.

Cream together 1/2 cup softened butter and 3/4 cup sugar until it looks light and fluffy, about 2 minutes with an electric mixer. Beat in 2 eggs one at a time, then add 1 tsp vanilla bean paste and beat until everything's well combined.

In another bowl, whisk together 3/4 cup milk and 1/2 cup yogurt—this'll look a little lumpy and that's totally fine. Add 2 tbsp lemon zest and 1 tbsp fresh lemon juice to this mixture and stir it together.

Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition until

Fold in 1 cup fresh blueberries carefully with a spatula, being gentle so you don't crush them. The batter should look thick and studded with berries—you'll see pockets of lemon juice throughout.

Divide batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. These lemon blueberry muffins recipe creates a nice domed top when you fill them correctly without overstuffing.

Bake at 375°F for