Eggless Blueberry Muffins

Start with melting the stick of butter and setting it aside to cool a bit.
Preheat the oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
In a large bowl, combine flour, baking soda, salt, and sugar. Whisk together and set aside.
2 ⅛ cups all-purpose flour, 1/2 tsp. salt, 1 1/2 tsp. baking soda, 3/4 cup white granulated sugar
In a medium sized mixing bowl, combine melted butter, yogurt, room temperature milk, vanilla, apple cider vinegar. Whisk together.
3/4 cup whole milk, 3 tablespoon whole milk yogurt, 8 tablespoons unsalted butter, 1 tsp. vanilla, 1/2 teaspoon apple cider vinegar
Pour dry ingredients into the wet ingredients and stir until just combined. Avoid overmixing as this results in dense muffins. Note: This batter is fairly thick.
Set some blueberries aside to top the muffins at the end. Toss the rest of the blueberries in a few tablespoons of flour to prevent them from sinking to the bottom of the muffins.
Fold them gently into the batter. Using an ice cream scoop, fill each muffin tin 2/3 of the way full. Top with additional blueberries and sprinkle with sugar (optional)
Bake 18-23 minutes. Muffins are done baking when a toothpick comes out clean. It may be stained with blueberries but should not have wet batter on it.
Allow to cool for 5 minutes in the pan. Slide a spoon around the outside of the cupcake liners and then move them to a cooling rack.