First things first. Gather all your ingredients. It’s always easier to have everything on hand before you start. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners. This way, when the muffins are ready, you'll be able to pop them right into the oven.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. This ensures that the leavening agents are evenly distributed. Feel free to inhale a little as you do this—the scent of fresh flour is quite grounding!

In another bowl, start mixing the sugar and eggs. Beat them together until they're light and fluffy. This usually takes about 2 minutes. Next, pour in the vegetable oil, Greek yogurt, milk, and vanilla extract. Whisk until everything is smooth. Oh, can you smell that vanilla? It’s heavenly!

Now, it's time to mix the wet and dry ingredients. Gently fold the dry mixture into the wet ingredients using a spatula. Remember, you're not making bread, so overmixing is a no-go! Just fold until you can’t see streaks of flour.

Take those beautiful, fresh blueberries and toss them in a little extra flour. This is a trick to prevent them from sinking to the bottom of your muffins. Fold them gently into the batter.

Scoop the batter into your prepared muffin tins, filling each about ¾ full. This is where the magic happens! You’ll want to leave a little space for the muffins to rise.

Place the muffin tin in your preheated oven and let them bake for 18 to 20 minutes. You can check doneness by inserting a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs attached.

Once baked, remove them from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. If you can resist, let them cool before diving in. The anticipation will make the first bite even better!