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.
Use oven mitts to remove muffin tin from oven (ask an adult to help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.
There are many reasons to love muffins. First off, you’re basically eating cake for breakfast. Second, you can stir in almost anything to make muffins just the way you like them. Tossing the blueberries with a little flour keeps their color from bleeding into the muffins. Unless you like purple muffins, don’t skip this step. However, you can skip the flouring step if using other fruit: only blueberries bleed.
Butter can be melted in a small saucepan on the stove (use medium-low heat), but we think the microwave is easier.