Preheat oven to 375ºF. In a large bowl whisk together flour, salt, and baking powder.
In a smaller bowl whisk together cooled melted butter, maple syrup, eggs, and yogurt. Add liquid ingredients to flour mixture and stir to just combined.
Gently fold in blueberries, cheddar cheese, and cooked sausage.
Spoon into muffin tins and bake for 18-20 minutes or until toothpick comes out clean. Remove from muffin tins and cool on wire rack.
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Gluten Free Adaptation: You can replace the flour with an all purpose gluten free blend. I prefer Cup 4 Cup gluten free flour blend. If you are using a gluten free flour, I recommend adding an extra egg in the recipe to achieve a fluffier, more tender crumb.Make ahead instructions: I cooked the sausage several hours ahead of time and stored covered in the fridge until ready to use. The muffins you can cool completely and store in freezer bags to eat at a later time.