Ever tried blueberry muffins with yogurt? The yogurt adds moisture and a subtle tang that perfectly balances the sweet and tart blueberries, making them light and fluffy.
Preheat oven to 350°F. Grease or line a muffin tin. Whisk eggs, yogurt, sugar, and oil until combined.
Sift in flour and baking powder, stir, then fold in floured blueberries.
Divide batter into muffin tins (⅔ full). Bake for 40-45 minutes until a toothpick comes out clean.
Cool in tin for 5 minutes, transfer to a rack. Sprinkle with sugar before serving.