These are an easy, quick and delicious way to use up all those blueberries you bought 'cause your kid snarfed a gallon of them last week but then you had to freeze when that selfsame kiddo decided blueberries were so last week mom, come on.…

Ingredients

• 5 tablespoons (70 grams) unsalted butter, cold is fine
• 1/2 cup (3 1/2 ounces or 100 grams) sugar
• Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest)
• 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 fine sea or table 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) (previously: 3/4 cup, see note up top)
• 3 tablespoons turbinado (sugar in the raw) sugar

Equipment

Directions

• 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.
• Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar.
• Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then the rest of the way on a rack.

Notes