Greek Yogurt Blueberry Muffins

2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup sugar 4 tablespoons unsalted butter melted 1 1/4 cups greek yogurt 1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees and grease muffin tins. Whisk flour, baking powder and salt in medium bowl until combined. In another bowl whisk the egg until well combined and light colored, about 20 seconds. Add sugar and whisk until well combined. Slowly stream in the melted butter. Add sour cream in 2 additions, whisking just to combine. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, careful not to over mix the batter.

Drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes. Let sit in the pan for 5 minutes than move to a cooling rack.