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These muffins are “berry” good. Tart blueberries balance the sweetness of the muffins.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.
In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.
Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.
In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.
Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).
Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.