Ingredients
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar, plus 1 tbsp. for sprinkling
2 large eggs
1 tsp. pure vanilla extract
3/4 c. Greek yogurt
1 3/4 c. fresh blueberries, divided
Preparation
Step 1Preheat oven to 350° and line a muffin tin with muffin cups.Step 2In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Meanwhile, in another large bowl using a hand mixer, cream together butter and 1 cup sugar until light and fluffy. Add eggs and beat to incorporate, then mix in vanilla and Greek yogurt. In three additions, add dry ingredients, mixing on low speed until smooth. Gently fold in 1 1/2 cups blueberries.Step 3Scoop batter into muffin cups. Place remaining blueberries on top and sprinkle tops with sugar. Step 4Bake muffins until a toothpick comes out clean, 25 to 28 minutes. Let muffins cool slightly in pan, then cool completely on rack.
