Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter until the mixture is crumbly.
Whisk the milk, yogurt, egg and lemon zest in a large bowl. Add the milk mixture to the flour mixture until just blended. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan on a rack. Remove the muffins from the pan and cool completely on the rack.
Test Kitchen Tip:
If using frozen blueberries, there is no need to thaw first. Simply stir the frozen berries right into the batter.