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.

2-Mix the wet ingredients: In a separate bowl, whisk together 2 large eggs, ⅔ cup oil, 1 cup Greek yogurt, and ¼ to ½ cup milk until smooth.

3-Pour the wet mixture into the dry ingredients and stir gently until just combined the batter should be thick, so add a little more milk if it feels too dry.

4-Fold in 1 ½ cups blueberries carefully to keep them intact for that juicy burst in every bite.

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

6-Bake for 17 25 minutes until the muffins are golden, risen, and a skewer comes out clean.

7-Cool the muffins on a wire rack and store them in an airtight container for later enjoyment.