Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the flour, baking powder, and salt. This keeps the dry ingredients light and free of lumps.
In a separate bowl, whisk together the Greek yogurt, sugar, egg, and melted butter until smooth and slightly frothy, about 30 seconds. This creates a creamy, well-blended base.
Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—be careful not to overmix, as this keeps the muffins tender and airy.
If using blueberries, gently fold them into the batter now, distributing evenly without crushing them.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Use the back of a spoon or an ice cream scoop for even portions.
Bake for 20–25 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean. You'll hear a gentle crackle as they bake, signaling they're nearly done.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm.
Serve these muffins warm or at room temperature. They pair wonderfully with a pat of butter or a drizzle of honey for extra flavor.
