Skinny Blueberry Muffins

Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners.) To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside. To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined. Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough. Add the blueberries and fold gently to incorporate. I haven't tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they'll run and bleed less than if thawed, adjust baking time accordingly if necessary. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip - Add a couple blueberries to the top of each muffin for a nice pop of color. Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top. Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.