Quick and Easy Blueberry Greek Yogurt Muffins

Name: Quick and Easy Blueberry Greek Yogurt Muffins
Ingredients: 270 g (2 ¼ cups) all-purpose flour, unbleached; 2 ½ teaspoons baking powder; 300 g (1 ¼ cups) nonfat plain Greek yogurt**, cold from fridge; 100 g (2 large) eggs, cold from fridge; 207 g (1 cup, firmly packed) light brown sugar; 10 g (2 teaspoons) vanilla extract; 1 teaspoon kosher salt; 113 g (8 tablespoons) unsalted butter, cut into chunks; 200 g (roughly 1 ¾ cups) frozen blueberries*** (keep frozen until you add them to the batter); 3-4 tablespoons of turbinado sugar****; an additional small handful of the frozen blueberries

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Tangy and crusty blueberry muffins

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Ingredients

270 g (2 ¼ cups) all-purpose flour, unbleached
2 ½ teaspoons baking powder
300 g (1 ¼ cups) nonfat plain Greek yogurt**, cold from fridge
100 g (2 large) eggs, cold from fridge
207 g (1 cup, firmly packed) light brown sugar
10 g (2 teaspoons) vanilla extract
1 teaspoon kosher salt
113 g (8 tablespoons) unsalted butter, cut into chunks
200 g (roughly 1 ¾ cups) frozen blueberries*** (keep frozen until you add them to the batter)
3-4 tablespoons of turbinado sugar****
an additional small handful of the frozen blueberries