Try blueberry muffins with yogurt! It adds moisture and a subtle tang, balancing the sweet-tart blueberries in these fluffy muffins.
Preheat oven to 350°F. Grease a 12-muffin tin or use liners. Whisk eggs in a bowl or food processor, then mix in yogurt, sugar, and oil.
Sift flour and baking powder in batches, stirring until combined. Toss blueberries with 1 tbsp flour and fold into the batter.
Divide batter into a 12-muffin tin, filling each ⅔ full. Bake at 350°F for 40-45 minutes until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Sprinkle with confectioners sugar before serving.