Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for the muffins.
In a separate bowl, combine the Greek yogurt, honey or maple syrup, and egg. Whisk until the mixture is smooth, slightly frothy, and well blended.
Pour the oil or melted butter into the wet mixture and stir gently until just combined. The batter will look creamy and slightly lumpy—that's perfect.
Gradually fold the wet ingredients into the dry, using a spatula or spoon. Mix until just combined—don't overmix, or the muffins could turn dense.
If using add-ins like blueberries or zest, gently fold them into the batter now, being careful not to deflate it.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. The batter should mound slightly above the rim.
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden on top and a toothpick inserted in 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 completely or enjoy warm.
Once cooled slightly, serve these moist, tender muffins plain or with a spread of butter or jam. They’re best enjoyed fresh but can be stored for a couple of days.
