Ingredients

Dry:

• 2 ½ cups (315g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Wet:

• 1 cup (200g) granulated sugar
• ¼ cup (60ml) light olive oil or melted coconut oil
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 1 cup (240ml) plain yogurt (or buttermilk)
• 1 ½ cups (200g) fresh or frozen blueberries

Optional topping:

1 tablespoon sugar for sprinkling

Instructions

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil spray.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a separate bowl, whisk the sugar, oil, egg, and vanilla. Stir in the yogurt until smooth.
4. Combine: Add the wet ingredients to the dry and stir gently with a spatula until just combined. Do not overmix.
5. Fold in blueberries: Gently stir the blueberries into the batter. If using frozen, do not thaw.
6. Fill muffin cups: Divide the batter evenly between the 12 muffin cups. Optional: Sprinkle the tops with sugar for a light crunch.
7. Bake: Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

These muffins stay soft for 2–3 days in an airtight container at room temperature. You can also freeze them for up to 3 months.