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Whisk all dry ingredients together. Don't spend a lot of time at this; if the berries are frozen, you don't want them to thaw. (Why not? The softer the berries, the more likely they are to leach juice into the batter, turning your muffins blue-green.)
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
Bake the muffins for 18 to 20 minutes; they should dome nicely.
When they're done, a toothpick inserted into the middle of one of the center muffins should come out clean.
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool.
https://www.kingarthurbaking.com/blog/2012/04/20/beyond-greek-yogurt-–-a-bakers-secret