Perfect Blueberry Muffins

Okay, I have a couple really good blueberry muffin recipes, and this is the latest. Very tender and loaded with berries. Like most muffins, they are best the day they are made. I freeze them and take out what we want as needed. But if you want to keep them at room temp, you can split them open on day two, add a pat of butter and pop them under the broiler.

3 Tbs unsalted butter

½ cup sugar

Finely grated zest from half a lemon

¾ cup plain unsweetened yogurt or sour cream

1 extra large egg (I always buy jumbo eggs)

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp fine sea or table salt

1 ½ cups flour

1 ½ cups (heaping) blueberries, fresh or frozen (no need to defrost)

3 Tbs turbinado sugar (raw sugar)

Preheat oven to 375 degrees/ Line a muffin tin with 9 paper liners, or spray each cup with non stick spray. 

Melt butter in the bottom of a large bowl and whisk in the sugar, zest, yogurt, and egg until smooth. Whisk in baking powder, soda, and salt until fully combined. Then lightly fold in flour and berries. Batter will be very thick, like cookie dough. 

Divide between prepared muffin cups, and sprinkle each with 1 tsp turbinado sugar. This may seem over the top, but it is what makes the perfect crunchy lid in the end, so don't omit it.

Bake for right around 25 minutes, depending on the size of your oven, until the tops are lightly golden. Let cool in the pan for 10 minutes before removing to a cooling rack.