1. First, brown the butter. To a medium saucepan, add 1/2 cup of butter. Cook that on medium-low heat until melted. Once melted, turn the heat up to medium. The butter will soon start to bubble and pop. At this point, stir it constantly. Cook it until it turns a caramel brown. Once browned, immediately pour it into a glass bowl to prevent further cooking, which leads to burning. Let it cool, while mixing the dry ingredients.

2. Whisk together the dry ingredients: 3 cups all-purpose flour. 3 tsp. baking powder, 1/4 tsp. baking soda, 1/2 tsp. cinnamon, and 1/4 tsp. salt. Set that aside.

3. To a large bowl, add in the browned butter, 3 Tbsp. oil, 1/2 cup white sugar, 3 /4 cup packed brown sugar, and 2 large room-temperature eggs. Whisk that until smooth. Next, add in 1/3 cup greek yogurt, and 1 1/2 tsp. vanilla extract. Mix that again until combined.

4. Add in about half of the dry ingredients, then mix. Add in half of the milk, and mix that. Repeat with the remaining dry ingredients and milk. Mix everything until fully combined. Now, add in 2 cups fresh blueberries.

5. Evenly divide the batter into a lined muffin tin. Sprinkle with raw sugar and bake at 350F for about 15 mins, or until a toothpick inserted comes out clean.

6. Enjoy!