Illustration, not a photo of this dishBlueberry Lemon Yogurt Muffins
Tall, tender bakery-style muffins with lemon zest rubbed into the sugar, yogurt for moisture, and a crackly turbinado top.
Chef's note Rubbing the zest into the sugar releases its oils, so the lemon flavor runs all through the muffin.
Chef's note Rubbing the zest into the sugar releases its oils, so the lemon flavor runs all through the muffin. If you're using frozen blueberries, add them straight from the freezer and bake 2 to 3 minutes longer.
Ingredients
- 2 cups all-purpose flour 250 g, plus 1 tbsp for the berries
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup granulated sugar 150 g
- 1 lemon finely zested, plus 1 tbsp juice
- 2 large eggs at room temperature
- ⅔ cup plain whole-milk yogurt 160 g
- ⅓ cup whole milk 80 g
- ½ cup unsalted butter 113 g, melted and cooled
- 1 tsp vanilla extract
- 1½ cups blueberries 225 g
- 2 tbsp turbinado sugar for the tops
Steps
Heat the oven to 400°F and line a 12-cup muffin tin with paper liners.
Whisk 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda and ½ tsp fine salt in a medium bowl.
In a large bowl, rub ¾ cup granulated sugar and the 1 lemon together with your fingertips until fragrant and damp, like wet sand. Whisk in 2 large eggs until pale, about 30 seconds, then whisk in ⅔ cup plain whole-milk yogurt, ⅓ cup whole milk, ½ cup unsalted butter, 1 tsp vanilla extract and the lemon juice.
Fold the dry ingredients into the wet ones with a spatula just until a few streaks of flour remain.
Toss 1½ cups blueberries with the extra tablespoon of flour and fold them in gently until no dry flour shows. The batter will be thick.
Divide the batter evenly among the cups. They'll be full to the top, which is what gives you tall domes. Sprinkle with 2 tbsp turbinado sugar.
Bake 18 to 22 minutes, until golden and a toothpick in the center comes out clean or with a few moist crumbs. Cool in the pan 5 minutes, then move the muffins to a rack.
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