In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and cinnamon. Stir with a spoon to combine and set aside.

In a larger mixing bowl combine the eggs, oil, buttermilk, plain whole milk greek yogurt, milk and vanilla extract. Stir to combine with a spatula or fork.

Gradually mix in the dry ingredients, mixing just until combined.

Using a spatula, gently fold in the blueberries. The batter will be very thick!

Allow the batter to rest in the bowl for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. These lower sugar, lower fat muffins tend to stick to the liners, so I recommend spraying the liners with non-stick cooking spray. Fill the liners so they are domed with batter, about ½ heaping cup of batter in each well. Add additional blueberries to each muffin.

Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 16-23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.