Instructions:
Preheat oven to 190°C (375°F). Grease a mini muffin pan or line with mini muffin liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, yogurt, oil, egg, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix.
Gently fold in the blueberries.
Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired.
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: 90 Kcal per muffin bite
Servings: 24 mini muffins
