Perfect Blueberry Muffins
50 minMakes 9 standard muffins
Tender, one-bowl blueberry muffins with yogurt, lemon zest, and a crunchy turbinado sugar top.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepLine a 9-cup muffin tin with paper liners or spray with nonstick spray | ||||||
| 70 g unsalted butter, cold | Melt butter, whisk in sugar, zest, yogurt & egg | Whisk in baking powder, baking soda & salt | Fold in flour & blueberries | Divide into muffin cups, top each with 1 tsp turbinado sugar | Bake 375°F / 190°C, 25–30 min until golden | Cool in pan 10 min, then on rack |
| 100 g sugar | ||||||
| Finely grated zest from half a lemon | ||||||
| 180 g plain unsweetened yogurt or sour cream | ||||||
| 1 large egg | ||||||
| 7 g baking powder | ||||||
| 1/4 teaspoon baking soda | ||||||
| 1/4 teaspoon fine sea or table salt | ||||||
| 195 g all-purpose flour | ||||||
| 1 1/4 to 1 1/2 cups / 215 to 255 g blueberries, fresh or frozen | ||||||
| 35 g turbinado sugar | ||||||
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