Step 1

Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)

Step 2

To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.

Step 3

To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.

Step 4

Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.

Step 5

Add the blueberries and fold gently to incorporate. I haven’t tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they’ll run and bleed less than if thawed, adjust baking time accordingly if necessary.

Step 6

Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin for a nice pop of color.

Step 7

Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.

Step 8

Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

Step 9

Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.