📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners, or grease the cups well. A hot oven is what sets you up for a tall, domed top.
2. 2Whisk the dry ingredients — In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Breaking up any lumps now saves you from bitter pockets later.
3. 3Mix the wet ingredients — In a second bowl, whisk the eggs and sugar for about a minute until slightly pale, then stir in the Greek yogurt, oil, and vanilla until smooth. The mixture should look glossy and thick, like pancake batter.
4. 4Combine gently — Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry flour remains, about 12 to 15 strokes. Stop there, because a lumpy batter bakes into a tender muffin.
5. 5Fold in the berries — Toss the blueberries with a teaspoon of flour, then fold them in with two or three gentle turns. Frozen berries will chill the batter and may add a minute or two of bake time.
6. 6Fill and bake hot — Divide the batter among the cups, mounding it nearly to the top. Bake at 425°F (220°C) for 8 minutes, then lower the oven to 350°F (175°C) and bake 15 to 18 minutes more, until the tops are golden brown and a toothpick in the center comes out clean. An instant-read thermometer should read 200°F (93°C) in the middle.
7. 7Cool before serving — Let the muffins rest in the pan for 5 minutes, then lift them onto a rack to cool for at least 10 minutes. They slice and hold together best once slightly warm rather than blazing hot.