Have you ever tried making healthy blueberry muffins with yogurt? The creamy yogurt adds moisture and a subtle tangy flavor which balances the sweet and tart blueberries in these light and fluffy muffins.
In a large mixing bowl or food processor whisk eggs. Add in yogurt, sugar. Mix on low. Stir in oil. Combine again.
Combine wet ingredients separately and add to wet ingredients. In a smaller bowl toss the blueberries with 1 tablespoon flour. Fold into batter.
Divide the muffin batter between a 12 muffin tin pan. Fill each tin about ⅔ full. Bake for 40-45 minutes until a toothpick inserted in the center of the muffin will come out clean.
Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with confectioners sugar before serving.