Lemon Blueberry Muffins

Lemon Blueberry Muffins

Fluffy with big tops, these treats have the airiness of a lemon cupcake, but they’re not too sweet, making them ideal for breakfast. Lemon zest and juice bring the floral fragrance and tartness of citrus to the batter, which is creamy and light from yogurt. Melted butter will make the muffins even richer, while oil will keep them from drying out quickly. To make these muffins extra moist and to boost their lemony taste, mix ¼ cup lemon juice with ¼ cup sugar in a small saucepan over medium heat until the sugar dissolves. Brush this syrup over the muffins as soon as they come out of the oven.

Yield: 12 muffins

1¾ cups/247 grams all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine salt

⅔ cup/137 grams granulated sugar

1 lemon

1 cup/241 grams plain whole-milk yogurt

¼ cup/60 grams neutral-flavored oil, olive oil or melted butter

2 large eggs

1 cup fresh or thawed frozen blueberries (see Tip)

Heat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners or generously grease. Either way, be sure to coat the top of the tin with butter or nonstick cooking spray to easily remove the muffin tops.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

Add sugar to a medium bowl, and zest the lemon directly into the sugar. Rub together until the sugar is pale yellow. Squeeze in 2 tablespoons lemon juice, then add the yogurt, oil and eggs. Whisk until very smooth.

Toss the blueberries into the dry mixture until evenly coated, then add the wet ingredients and stir gently just until no traces of flour remain. It’s OK if the batter is lumpy.

Divide the batter evenly among the muffin cups.

Bake until golden brown on top, about 20 minutes. When you press the top of a muffin, it should almost feel like a soft pillow.

Cool for at least 5 minutes before removing from the tin. Completely cooled muffins can be frozen in an airtight container for up to 2 months. Thaw fully, then reheat in a toaster oven before enjoying.

Tip: You can use one 6-ounce container of fresh berries, which taste tangier and juicier, or a cup of frozen berries (4¾ ounces). Thaw frozen berries between sheets of paper towels to absorb excess water.