Preheat oven to 400 F. Grease 18 muffin cups or line them with cupcake liners. If you have 2 standard muffin trays with 12 holes, fill the vacant spaces with water to help the muffins bake evenly.
Sift flour, baking powder and salt twice. Set aside. Scoop 2 tablespoons from this mixture and toss it along with the blueberries in a bowl. Stir the blueberries so they are evenly coated.
Stir the milk and yogurt in a small container and set aside. In the bowl of a stand mixer (or use a hand-held mixer), Beat the butter until light and fluffy. Add the sugar and continue to beat until the mixture is smooth.
Add the egg and the egg yolk and mix until incorporated. Remove bowl from stand mixer and sift half of the dry ingredients over the batter. Add half of the milk mixture. Use a spatula to incorporate the ingredients and sift the remaining powders, and add the remaining milk mixture. Mix just until combined.
Add the blueberries and fold them in gently into the batter. Spoon batter equally into 18 muffin tins until 2/3 full. Bake for 18-20 minutes, or until golden.