Perfect blueberry muffins

I want these to be the last blueberry muffins you ever make because I culled everything I had ever eaten, read, or loved about muffins and squashed them into 9 overfilled cups. These, like most muffins, are best on the first day. But we’ve found— through extensive “research”— that if you heat them split open under a grill on day two with a pat of salted butter, they are so good that you’re going to forever hope for more blueberry-muffin leftovers.

Makes 9 muffins

INGREDIENTS:

70g unsalted butter (cold is fine) 100g granulated sugar

Finely grated zest from ½ lemon 175g plain unsweetened yogurt or sour cream

1 large egg

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp fine sea or table salt

195g plain flour

215 - 255 g blueberries, fresh or frozen (do not defrost)

3 tbsp raw (turbinado) sugar

METHOD:

Heat the oven to 190°C/gas 5. Line a muffin tin with 9 paper liners or spray each cup with a non-stick 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.

Notes: The smaller amount (215 grams) of blueberries listed in the ingredients will make a wellberried muffin. The larger amount (255 grams) is for people— me! me!—who like just a little bit of muffin with their blueberries. Recipe adapted from Smitten Kitchen Every Day