Ingredients
Units
Scale
- 2 cups all-purpose flour (280 g)
- 2 tsps. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup plain yogurt, full fat preferred (250 g)
- 3/4 cup white sugar (150 g)
- 1/2 cup unsalted butter, melted
- 2 tsp. vanilla extract
- 2 large eggs
- Zest from 1 medium lemon
- Juice from 1 medium lemon
- 2 cups blueberries
- 1/4 cup turbinado sugar, or sparkling or white sugar
Instructions
- Preheat the oven to 400°F and spray a standard 12 cup muffin tin with cooking oil.
- Place the flour, baking powder, baking soda, and salt in a medium sized bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
- Place the yogurt, sugar, butter, vanilla, eggs, lemon zest, and lemon juice in a large bowl. Stir with a whisk until combined and smooth.
- Add the wet ingredients to the bowl with the dry ingredients. Slowly fold together the ingredients with a large spatula, stirring until most of the dry ingredients are absorbed. A few dry pockets are ok.
- Add the blueberries to the batter, and gently fold in, until they are evenly distributed. Divide the batter into the muffin tin. The cups will be full.
- Sprinkle 1 teaspoon of turbinado sugar over each muffin cup. This might seem like a lot, but your muffins will be spectacular because of it! Bake in the oven for 17 to 19 minutes or until a toothpick inserted into the center of the muffin comes out clean. Check a few muffins and spots as you may hit a blueberry or two.
- Let the muffins cool in the pan for 10 minutes then gently run a thin knife around the edges and remove the muffins to a wire cooling rack. Enjoy warm or at room temperature.