This makes a delicious, albeit sweet, breakfast treat, and is a simple, non-fussy, one-bowl recipe with a lot of blueberries.
- 5 tablespoons (70 grams) unsalted butter, cold is fine
- 1/2 cup (3 1/2 ounces or 100 grams) sugar (I use about 80% of the sugar)
- Finely grated zest from 1/2 a lemon
- 3/4 cup plain unsweetened yogurt or sour cream
- 1 large egg
- 1 1/2 teaspoons (7 grams) baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost)
- 3 tablespoons turbinado sugar*
Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough (this will help keep the blueberries from sinking).
Divide between prepared muffin cups, scooping less blueberry-laden sections into the bottoms of the cups. Sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but will be the perfect crunchy lid at the end.
Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (except for blueberry goo). Muffins in the Silicon-based muffin tins will cook slower than muffins in the metal muffin tin. I did to about 190-200 degrees when temped with the probe thermometer.
Let cool in pan for 10 minutes then place on a rack.
* I used a streusel of brown sugar and flour instead. I saw a suggestion for brown + oats that also sounds good. I have also tried Demerara sugar and that was a wonderful crunchy topping.
Source: Smitten Kitchen