Blueberry Yogurt Muffins

Instructions

1. Preheat your oven to 350° F. Line a muffin tin with 12 liners.
2. In a large mixing bowl, add in the flour, sugar, baking powder, baking soda, and salt and whisk together. Create a well in the center of the mixture.
3. Add in the yogurt, milk, oil, and vanilla. Gently stir/fold the batter until not quite fully combined. You want to see quite a few streaks of dry flour. Add in the blueberries and fold into the batter, gently, a few more times. At this point, you will no longer see dry flour. (Stir as minimally as possible for the best texture outcome.)
4. Scoop the batter with a large cookie scoop (or large spoon) into the liners until just below the top of the muffin tin. No need to smooth out the tops.
5. Bake for 20 - 25 minutes, until a toothpick comes out clean.
6. Let cool in the muffin pan for 15 minutes on a cooling rack. Then, transfer the muffins to the rack to cool completely before eating for the best texture.