In a large bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
In another bowl combine the sugar, yogurt, egg, lemon zest and juice, and vanilla with a whisk until fully combined. Add the flour mixture to the yogurt mixture and stir until barely any lumps remain. Gently fold in the blueberries.
Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart.
Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.