1-Mix the dry ingredients: Combine 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ cup sugar, and ½ teaspoon salt in a large bowl. This creates the base that gives your muffins their rise and structure.

2-Mix the wet ingredients: In a separate bowl, lightly beat 2 large eggs, then add ⅔ cup oil, 1 cup Greek yogurt, and ¼ to ½ cup milk, stirring until smooth. Adjust the milk based on how thick your yogurt is; this keeps the batter just right.

3-Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick, so don’t overmix trust me, that’s the secret to fluffy muffins! If it’s too dry, add a bit more milk.

4-Fold in 1 ½ cups blueberries carefully to distribute them evenly without smashing them. This step adds that burst of flavor and color that makes these muffins so irresistible.

5-Divide the batter evenly into the muffin cups, filling them to the top, and sprinkle extra sugar on top if you like a sweet crunch.

6-Bake for 17 25 minutes until golden, risen, and a skewer comes out clean. Keep an eye on them, as baking time can vary.

7-Cool the muffins on a wire rack and store in an airtight container for freshness. I love how they taste even better the next day!