Preheat the oven to 350ºF (175ºC) and line a muffin tray with muffin liners.
In a bowl, combine the flour, baking powder, baking soda, and sea salt.
In another bowl, whisk the eggs. Mix in the yogurt, maple syrup, orange juice, orange zest, and oil. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the blueberries.
Fill each muffin cup approximately 3/4 full. Add a few more blueberries to each and lightly press them into the batter.
Bake for 15 to 18 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
