Loading...

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.

In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.

In a separate medium bowl, whisk together the eggs, plain Greek yogurt, milk, honey, olive oil, and vanilla extract until smooth and thoroughly combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.

Gently fold in the fresh blueberries. Try to distribute them evenly without crushing them.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with 1 tablespoon of granulated sugar for a slightly crispier crust.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.

In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.

In a separate medium bowl, whisk together the eggs, plain Greek yogurt, milk, honey, olive oil, and vanilla extract until smooth and thoroughly combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.

Gently fold in the fresh blueberries. Try to distribute them evenly without crushing them.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with 1 tablespoon of granulated sugar for a slightly crispier crust.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
