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Blueberry Greek Yogurt Muffins

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Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) plain Greek yogurt (2% or whole)
  • 1/3 cup (80ml) neutral oil (like canola or light olive oil)
  • 1 teaspoon pure vanilla extract
  • 1 to 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon flour (for tossing the blueberries)
  • Optional: coarse sugar for sprinkling on top
  • Optional: zest of 1 lemon for a bright citrus note

Instructions
 

  • Prep the pan and oven. Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease well.
  • Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
  • Mix the wet ingredients. In a separate bowl or large measuring cup, whisk sugar, eggs, Greek yogurt, oil, and vanilla until smooth.Add lemon zest if using.
  • Combine gently. Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick and slightly lumpy. Do not overmix.
  • Fold in blueberries. Toss blueberries with 1 tablespoon flour, then fold into the batter.This helps keep them from sinking.
  • Fill the cups. Divide the batter among the muffin cups, filling each about 3/4 full. For taller tops, you can fill them nearly to the brim. Sprinkle with coarse sugar if you like.
  • Bake high, then lower. Bake at 425°F (220°C) for 5 minutes.Without opening the oven, reduce the temperature to 350°F (175°C) and bake 12–15 more minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  • Cool briefly. Let muffins cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.