First things first, pre-heat your oven to 425 F
Gather your ingredients:
1 1/4 cups sugar
1/2 cup softened butter
2 eggs (room temperature)
1 tsp vanilla extract
1/2 cup Greek yogurt (room temperature) I use whole milk honey yogurt, Noosa is my favorite
1/2 cup whole milk (room temperature)
1 tsp avocado oil
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 - 1/4 teaspoon cinnamon
1 pint blueberries rinsed and dried
1 tbsp coarse sugar (to sprinkle on top)
Cupcake or muffin pan and cupcake/muffin liners (makes 12 regular size or 6 jumbo muffins)
Mix together:
In a medium size bowl, whisk together your sugar (1 1/4 cups) and softened butter. Once your sugar and butter is mixed well, add your vanilla extract, yogurt, milk, avocado oil, and eggs.
Mix together in a separate bowl:
In a large bowl mix your flour, baking powder, baking soda, cinnamon, and salt.
Next:
Add your sugar mixture to your dry ingredients bowl and stir together. Do not over stir! Your mixture should be thick, but easy enough to spoon into your muffin liners. If your batter is too runny your blueberries will sink.
Blueberries:
Rinse, drain, and dry, your blueberries, then add whole blueberries to your muffin mixture. They will burst within the muffins in the oven.
Bake:
Preheat oven to 425 F, spoon mixture into your muffin liners in your muffin pan (I prefer to make 6 jumbo muffins), sprinkle coarse sugar over the top of the muffins. Place muffins in oven at 425 F, then within 2 - 5 minutes reduce temperature to 350 F, and bake for 30 - 35 minutes.