Turn on the oven and set the temperature at 180°C. Leave the butter at room temperature until soft, then whip it (if you prefer with a food processor) together with the sugar for some minutes until nice and creamy. Break the eggs into a bowl, then add one at a time to the butter mixture continuing to stir. Add salt and baking soda, Balsamic Vinegar of Modena PGI, yoghurt and lastly the milk in a trickle.
Continue whipping until the mixture is frothy and even. Sieve the flour and baking powder, then gradually add them to the mixture stirring well until creamy to prevent the formation of lumps. In the end, add the blueberries, but set aside one third that will be used to decorate the surface of the muffins before baking. Pour the mixture in paper cups (up to the edge) inside a muffin tin, top with some blueberries, then put the tin in the pre-heated oven at 180°C for about 20-25 minutes.
Once baked, turn off the oven and leave the muffins to rest in the oven for 5 minutes with the door open, then take them out and let them cool down completely. In the meantime, whip the cream with the sugar. Pour the cream in a pastry bag and decorate the muffins with whipped cream tufts topped with some blueberries.
