Lemon Blueberry Muffins

Preheat oven to 425°F (218°C). In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

In a separate large bowl, add the softened butter and granulated sugar. Whisk together until well combined.

Add the eggs to the butter mixture and whisk until smooth.

Stir in the Greek yogurt, milk, vanilla extract, lemon zest, and fresh lemon juice until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or spatula until just combined. Do not overmix.

Add the fresh blueberries to the batter.

Using a spatula, gently fold the blueberries into the batter, being careful not to crush them.

Line a 12-cup muffin tin with paper liners.

Fill each liner all the way to the top with batter.

Optionally, sprinkle a little coarse sugar on top of each muffin for a crunchy topping.

Bake for about 24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.