Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Cook time: 22 min
Yield: 8 servings
Ingredients: 260 g all-purpose flour spooned and leveled; 100 g granulated sugar divided; 10 g baking powder; 3 g fine salt; 85 g unsalted butter melted and cooled slightly; 120 g plain yogurt room temperature; 60 ml milk room temperature; 1 egg large egg room temperature; 2 teaspoons lemon zest from 2 lemons; 30 ml lemon juice freshly squeezed; 5 ml vanilla extract; 170 g blueberries fresh, rinsed and dried; 75 g granulated sugar divided; 12 g turbinado sugar for topping

These muffins use a butter-and-yogurt batter flavored with lemon zest and juice, then folded with blueberries so they stay intact. The batter rests briefly before baking for a more even rise, and a sugar finish gives the tops a light crispness.

By Julienne

Cook time: 22 minutes

Servings: 8

Ingredients

260 g all-purpose flour spooned and leveled
100 g granulated sugar divided
10 g baking powder
3 g fine salt
85 g unsalted butter melted and cooled slightly
120 g plain yogurt room temperature
60 ml milk room temperature
1 egg large egg room temperature
2 teaspoons lemon zest from 2 lemons
30 ml lemon juice freshly squeezed
5 ml vanilla extract
170 g blueberries fresh, rinsed and dried
75 g granulated sugar divided
12 g turbinado sugar for topping

Instructions

Heat the oven to 200 C. Line a 12-cup muffin tin with paper liners. Oven fully preheated and muffin tin lined.
In a large bowl, whisk together the flour, 100 g of the granulated sugar, baking powder, and salt. Dry ingredients are evenly combined with no visible clumps.
In a medium bowl, whisk the melted butter, yogurt, milk, egg, lemon zest, lemon juice, and vanilla until smooth. Wet mixture looks emulsified and uniform.
Add the wet mixture to the dry ingredients and fold just until a few streaks of flour remain. Fold in the blueberries gently so they stay intact. Batter is thick, with blueberries evenly distributed and no dry flour patches.
Let the batter rest for 10 minutes at room temperature. Batter has slightly thickened and relaxed before scooping.
Divide the batter evenly among the 8 prepared muffin cups, filling each cup nearly to the top. Sprinkle the tops with the remaining 75 g sugar and, if using, the turbinado sugar. Each cup is filled evenly and the tops are lightly coated.
Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins are domed, golden, and spring back lightly when touched.
Cool in the pan for 5 minutes, then transfer to a wire rack and cool at least 10 minutes before serving. Muffins release cleanly and are warm rather than steaming hot.