Ingredients:

  • 375g all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 115g unsalted butter, melted and cooled
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 120g Greek yogurt
  • 60ml whole milk
  • 2 tsp vanilla extract
  • 300g blueberries, fresh or frozen
  • 1 tbsp lemon zest
  • 2 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease them heavily with butter.
  2. Zest your lemon directly into the 200g of granulated sugar and use your fingertips to rub it in until the sugar smells like a Mediterranean grove.
  3. In a large bowl, whisk together the 375g all purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Ensure there are no lumps of soda.
  4. In a separate medium bowl, whisk the 2 room temperature eggs with the lemon sugar. Slowly stream in the 115g of melted (and cooled!) butter, followed by the 120g Greek yogurt, 60ml milk, and 2 tsp vanilla extract. Whisk until the mixture is silky and pale yellow.
  5. Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Using your spatula, fold the ingredients together using a cut and turn motion. Stop while you still see a few streaks of flour.
  6. Gently fold in the 300g of blueberries. If you are using frozen berries, work quickly so they don't turn the batter grey.
  7. Divide the batter equally among the 12 cups. They will be quite full — this is what you want for those high domes. Sprinkle the 2 tbsp of turbinado sugar generously over the tops.
  8. Place the tin in the oven and immediately drop the temperature to 375°F (190°C). This initial blast of 400°F air causes the muffins to spring upward rapidly.
  9. Bake for 18 to 22 minutes. You are looking for the edges to be a deep golden brown and the tops to bounce back when lightly pressed. A toothpick should come out with a few moist crumbs, but no raw batter.
  10. Let the muffins sit in the tin for 5 minutes. This allows the internal steam to redistribute so they don't fall apart when you remove them. Move them to a wire rack to finish cooling so the bottoms don't get soggy.