Preheat oven to 425°F.
Grease 10 standard muffin tins and line with cupcake liners. Set aside.
In a bowl, put all wet ingredients together - the melted butter, eggs, yogurt, vanilla extract buttermilk and sugar, beating until combined.
Add 2 cups of flour, baking powder and salt into the bowl to come together until barely incorporated.
Fold in the fresh blueberries together with the remaining 2 tbsp. of flour. Make sure not to over mix so as to avoid the berries to bleed. Batter should be thick.
Scoop the batter into the prepared muffin tins, filling about 3/4 of the way.
Bake for 5 minutes at 425°F, then down to 375°F for 15 minutes more until muffins are in shape and golden brown.