Blueberry Muffins with Greek Yogurt

Instructions:

1. Preheat the oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Add the Greek yogurt, milk, vegetable oil, egg, and vanilla extract to the dry ingredients and stir until just combined; the batter should remain slightly lumpy.
4. Gently fold in the blueberries using a rubber spatula until evenly distributed, being careful not to overmix.
5. Divide the batter evenly among the 12 muffin liners.
6. Brush the tops of the muffins with melted butter and sprinkle with coarse sugar.
7. Bake for 18-20 minutes, or until the exteriors are golden-brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.