⅔ cupoil (I used a mixture of canola and olive, but any is fine. Add a little more milk if the mixture still seems too thick)
1 cup Greek yogurt
¼ cupmilk
1½ cups blueberries
extra sugar for sprinkling (optional)
Instructions
Preheat the oven to 190°C/375°F.
Combine the flour, baking powder, soda and sugar in a large bowl.
Combine the eggs, oil, yogurt, and milk in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.
Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20
Cool on a wire rack, then store in an air tight container.