Preheat oven to 425 degrees Fahrenheit.
In the bowl of an electric mixer, add sugar, brown sugar, oil, eggs, yogurt, and vanilla extract. Cream until well combined. Slowly add the remaining ingredients except blueberries and mix until smooth. Fold in the blueberries gently and spoon into prepared muffin tins.
Bake for five minutes until the top is slightly hardened, then lower the heat to 350 degrees Fahrenheit and bake for another 15–20 minutes until set.
Directions
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Notes:
Keep muffins in a sealed container at room temperature for up to 1–2 days. For longer storage, refrigerate in a sealed container for up to 5 days; bring to room temperature before serving. Muffins can be frozen for up to 3 months; thaw at room temperature before serving.
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