Prepare a muffin or cupcake tray by lining it with cupcake / muffin liners. Or you can grease it with butter, or spray a non-stick cooking spray. Set aside.

Place flour, baking powder and salt in a medium bowl. Whisk together.

Place the egg and sugar in a large bowl and beat together with an electric hand beater till light and creamy. This will take about 1 ½ - 2 minutes. This can also be done using a regular whisk.

Add butter to this mixture followed by the yoghurt, beating with the electric hand beater for a few seconds after every addition.

Add the lemon juice, lemon zest and vanilla essence to the flour mixture.

Place about 1 ¼ cup blueberries in a bowl, reserving the remaining ¼ cup blueberries. Sprinkle a tablespoon of the flour mixture over the blueberries, and toss together. Set aside.

Add half of the flour mixture into the butter and sugar mixture and fold together with a spatula. Repeat for the remaining flour till just about incorporated.

Use an ice cream scoop or a large scoop to divide the batter into the cupcake or muffin tray.

Top the muffins with the remaining blueberries - place the blueberries on the muffins which look bare from the top.

Sprinkle sugar over the muffins, and then place them in the oven.

Bake for about 25 - 30 minutes till light golden on top, and the skewer inserted into the middle of muffin comes out clean.

Remove the muffins from the oven, and let them cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.