In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Whisk gently to combine. Set aside.
Add your blueberries to a bowl and take a spoonful of the dry ingredients and sprinkle them over your blueberries. Give this a quick stir to coat the blueberries in the flour mixture. Set aside.
In a medium mixing bowl, whisk together sugar, oil, egg and egg yolk, and yogurt until well combined.
Add wet ingredients to dry ingredients and fold together quickly but gently until combined. A few lumps aren't the end of the world. Fold in the blueberries to distribute them throughout the muffin batter.
Distribute your batter evenly between the twelve cups of your muffin pan. They'll be nearly full.
Bake for 18-20 minutes or until golden brown on top.
Allow the cupcakes to cool in the pan for just a few minutes so that you don't burn yourself, then use a fork to help lift out the muffins to a cooling rack. This will help avoid soggy bottoms. Let them cool for about 10 minutes so that you don't burn yourself.
Serve warm and store any remaining muffins in an air tight container.They're best on the first day but will keep for a few days.