Amazing Blueberry Muffins

 5 Tbls butter

1/2 cup sugar

Finely grated zest from 1/2 lemon, or 1 tsp lemon extract

3/4 cup plain unsweetened yogurt or sour cream

1 large egg

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups flour

1 1/4-1 1/2 cups blueberries, fresh or frozen

3 Tbls turbinado (raw) sugar, or regular if you don't have turbinado

Heat oven to 375 degrees.  Line a muffin tin with paper liners or spray each cup with cooking 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, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end.  Bake for 25-30 minutes, until tops are golden and a tester inserted into the center of the muffins comes out clean.  Let cool in pan for 10 minutes then the rest of the way on a rack.

💗Smitten Kitchen