(1 additional tablespoon of flour if using defrosted frozen blueberries; not recommended)
Preheat oven to 375°F.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries.
(If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.)
Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil using a pastry brush, or with a little butter, or with vegetable oil spray. Distribute the muffin dough equally among the cups. Bake until muffins are golden