Sugar Crusted Blueberry Muffins

I just got home from visiting my sister, where baking and cooking happens much more regularly than at my own home these days (though I probably shouldn't admit that). She has been making these blueberry muffins for a while and they were delicious. Moist and lemony, just the way I like them. If you want an extra lemon kick, you can use lemon yogurt instead of plain yogurt. 

From Smitten Kitchen

5 tablespoons (70 grams) unsalted butter, cold or room temp

1/2 cup (100 grams) sugar

Finely grated zest from half a lemon

3/4 cup (180 grams) plain unsweetened yogurt or sour cream

1 large egg

1 1/2 teaspoons 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)

3 tablespoons (35 grams) turbinado sugar (sugar in the raw)

Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining 9 cups with paper liners or spraying each cup with nonstick spray. 

In a large bowl, melt the butter. Add sugar, lemon zest, yogurt, and egg. Whisk until the mixture is smooth. Add baking powder, baking soda, and salt to the bowl. Whisk until fully combined. Gently fold in the flour and berries. The batter will be thick, similar to cookie dough. 

Divide the batter evenly among the 9 prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar on top of each muffin. Bake for 25–30 minutes, until the tops are golden and a toothpick inserted into the center comes out clean (there will likely be some blueberry remnants, which is fine. Check for dough doneness). 

Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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