Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.
Gently stir the yogurt mixture into the flour mixture.
Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.
Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
Gluten-free: Sub cup-for-cup gluten-free flour in place of the wheat flours.
Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.