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Export 7 ingredients for grocery delivery
Preheat the oven to 400°F. Line a muffin pan with paper liners; set aside.
Using a stand mixer fitted with the paddle attachment or with an electric handheld mixer, beat the butter and sugar on medium speed until light and fluffy.
Turn the speed down to low and beat in the eggs, one at a time. Beat in the yogurt and vanilla.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Add it to the butter mixture and use a silicone spatula to mix until just combined.
Gently fold in the blueberries.
Divide the batter evenly between the muffin cups and sprinkle coarse sure over the top if using.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Immediately remove the muffins from the pan and place them on a wire rack to cool completely.