A delicious way to use your crop of blueberries, if you don't eat them all first!
70g (5 tbsp)unsalted butter (cold is fine)
100g (1/2 cup)granulated sugar
finely grated zest from 1/2 lemon175g (3/4 cup)
plain unsweetened yogurt or sour cream
1½ tspbaking powder
¼ tspbaking soda
¼ tspfine sea salt or table salt
195g (1½ cups)plain flour
215-225g (1¼-1½ cups)blueberries, fresh or frozen (do not defrost)
35g (3 tbsp)turbinado or demarara sugar
Heat the oven to 190°C/gas 5. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt the butter and pour into the bottom of a large bowl, and whisk in the granulated sugar, lemon zest, yogurt, and egg until smooth. Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and berries. The batter will be very thick, like a cookie dough.
Divide between the prepared muffin cups and sprinkle each muffin with 1 teaspoon turbinado sugar. Bake for 25 to 30 minutes, until the tops of the muffins are golden and a tester inserted into the center comes out clean (you know, except for blueberry goo). Let the muffins cool in the pan for 10 minutes, then the rest of the way on a rack.