Preheat oven to 350°F. Prepare a muffin tin with 12 liners.
In a large bowl or stand mixer, cream butter and sugar together. Mix in egg and vanilla, followed by lemon zest and lemon juice. Mix until just combined. Mix in salt, baking soda, baking powder and flour. Add yogurt and mix until smooth. Stir in blueberries.
Divide batter among prepared liners, filling each with 1 large cookie scoop or roughly 2/3 full. Press extra blueberries into the tops of batter if desired. Generously sprinkle with granulated sugar.
Bake for 25 minutes or until a cake tester inserted in the center comes out clean or with only a few moist crumbs clinging.
Cool in pan for 5 minutes before transferring to a wire rack to cool. Store in airtight container or freeze for a later date.