2½ cups all-purpose flour (or substitute part with whole wheat or cake flour)

1 tablespoon baking powder

½ teaspoon baking soda

½ cup sugar (adjust to taste or use a substitute)

½ teaspoon salt

2 large eggs, lightly beaten

⅔ cup oil (vegetable, canola, light olive, or melted coconut oil)

1 cup Greek yogurt (any variety, dairy-free if desired)

¼–½ cup milk, depending on yogurt consistency

1½ cups fresh or frozen blueberries

Optional: extra sugar for sprinkling on top

Cook Mode Prevent your screen from going dark

Preheat the oven to 375°F (190°C) for fan/convection ovens, or 400°F (205°C) for conventional ovens. Line a 12-hole muffin tin with paper or silicone liners and lightly spray with oil.
In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir well.
In a separate bowl or jug, whisk together eggs, oil, Greek yogurt, and milk until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are fine. Add a little more milk if batter is too thick.
Fold in the blueberries carefully.
Divide the batter evenly among muffin liners, filling nearly to the top. Sprinkle with extra sugar if desired.
Bake for 17–20 minutes, or until a skewer inserted in the center comes out clean. Larger muffins may need 5–10 additional minutes.
Cool on a wire rack before storing in an airtight container.