Preheat your oven to 350°F (175°C) for optimal baking.
Grease your muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix together the yogurt, sugar, melted butter, eggs, and maple extract until smooth.
Pour the wet mixture into the dry ingredients and fold gently until just combined.
Toss the blueberries with flour and sugar in a small bowl to prevent sinking.
Gently fold the blueberries into the batter.
Scoop the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes or until a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
