OK, thanks for the extra information and the pictures, it helps seeing where problems lie.
You're doing (almost) everything right, the only thing that's causing the murky beer in the bottles is bottling straight from your fermenter, which contains your beer but also all the yeast.
Best/easiest solution most of us do, is
gently transferring the clear beer on top of the yeast cake from the fermenter to another vessel, for the purpose of bottling (e.g., a bucket or another carboy), leaving all the settled out yeast ("cake") behind in the fermenter.* Then gently stir your sugar (priming) solution into the clear beer in the bottling vessel, and fill your bottles from there.
* When transferring your clear beer to a bottling vessel, use a racking cane or auto siphon, as I described in post
#6:
That way all the yeast stays behind. You can save that yeast out and reuse in another batch, as I also outlined in post
#6.
You could bottle directly from your fermenter (carboy) by following a similar procedure in post
#6, most essential being not to stick the racking cane or siphon in the yeast cake on the bottom of your fermenter. You want it suspended well above the yeast cake, and slowly lower as the beer level recedes during the transfer. Best to have another set of hands available...
You can practice that transfer, or direct bottling from your fermenter, using water, and some sand (mimicking "heavy" yeast). Now yeast is way fluffier than sand, but you'll get the idea.