Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners.
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. This creates an even dry mixture for the batter.
In another bowl, whisk the Greek yogurt, sugar, and egg until smooth and slightly frothy, about 30 seconds. This helps incorporate air and blend the tangy yogurt into the batter.
Pour the oil into the yogurt mixture and gently whisk until fully combined. The batter may look slightly split, but that’s normal.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the muffins light and tender.
If desired, fold in berries or other add-ins now, being careful not to break the berries if using frozen.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. This ensures a nice domed top after baking.
Bake in the preheated oven for 20–22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly further.
Enjoy these warm or at room temperature. They’re perfect for breakfast or a quick snack, with a tender crumb and a bright, tangy flavor.
