Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In bowl, combine flour, baking powder and salt. Add the butter and using a fork, combine until fine crumbs appear.
Add in the yogurt, maple syrup, 3 tbsp of milk and vanilla. Gently stir in the blueberries.
Take dough out of bowl and place on parchment paper.
Split the dough in half and gently shape into two ¾-inch thick circles.
Brush the top of each circle with the remaining 2 tbsp of milk and cut each circle into 8 triangular segments (like pizza slices) with a sharp knife.
Bake for 12–15 minutes, or until the tops are golden.
Cool on the pan for 5–10 minutes and then transfer to a cooling rack.
16 servings