In a bowl of a mixer fitted with a paddle attachment combine oil, eggs, and sugar until well combined.
Add Greek Yogurt and lemon juice then stir again until smooth.
Add flour, salt, baking soda and baking powder and with minimal amount of strokes, fold everything together.
Toss blueberries with 1 tablespoon flour until evenly coated.
Add to the batter and carefully fold the blueberries in. Using an ice-cream scoop, fill muffin liners almost
Bake in preheated 425 F in oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes.
Let cool and drizzle with glaze.
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