Preheat oven to 400 degrees F. Spray two muffins pans with non-stick cooking spray and set aside.
Using your stand mixer, cream the butter and sugar together until light and fluffy. Add in eggs one at a time, until incorporated.
Add in the greek yogurt and lemon juice, if you are using it. Mix well.
Add the flour, baking powder and salt to a medium bowl and whisk together.
With the stand mixer on slow, slowly add the flour mixture until just incorporated.
Ladle in the blueberries, making sure not to over mix and burst the blueberries.
Scoop about 2 heaping tablespoons into prepared muffins tins.
Bake 20-25 minutes, or until baked through and golden.
Immediately remove to a wire rack and let cool completely.
Enjoy!!