If using frozen blueberries, full thaw, rinse, drain and dry first. Toss blueberries (fresh or thawed) with 1 Tablespoon flour.
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Whisk flour, baking powder, baking soda and salt together in a medium bowl; set aside.
Cream butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
Spray 12 cup muffin tin with vegtetable cooking spray. Fill 4-5 cups with plain batter, fold in blueberries to remaining batter. Divide batter evenly among remaining cups. Bake until muffins are gold brown, 25-30 minutes. Set on wire rack to cool slightly, 5 minutes. Remove muffins from tin and serve warm.