Greek Yogurt Blueberry Muffins by Nourishedbynic

Ingredients

• 2 large eggs
• 1 cup plain Greek yogurt
• 1/4 cup milk
• 2 tsp vanilla extract
• 1/4 cup olive oil
• 1/2 cup honey
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners or grease well.
2. Whisk the eggs, Greek yogurt, milk, vanilla, olive oil, and honey in a large bowl until smooth, about 1 minute.
3. Stir in the flour, baking powder, baking soda, and salt just until no dry streaks remain, about 30 seconds; do not overmix.
4. Fold in the blueberries gently so they stay intact, about 15 seconds.
5. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full.
6. Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake 12 to 15 minutes more, until the tops are golden and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.