​Smitten Kitchen's Perfect Blueberry Muffins

These are an easy, quick and delicious way to use up all those blueberries you bought 'cause your kid snarfed a gallon of them last week but then you had to freeze when that selfsame kiddo decided blueberries were so last week mom, come on....
Serves 9
Ingredients
  • 5 tablespoons (70 grams) unsalted butter, cold is fine
  • 1/2 cup (3 1/2 ounces or 100 grams) sugar
  • Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest)
  • 3/4 cup plain unsweetened yogurt or sour cream
  • 1 large egg
  • 1 1/2 teaspoons (7 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top)
  • 3 tablespoons turbinado (sugar in the raw) sugar

Equipment
  • muffin tin
  • muffin liners
Directions
  • Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
  • Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth.
  • Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
  • Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar.
  • Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then the rest of the way on a rack.
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