About this recipe

Tender, bakery-style blueberry muffins with a golden domed top and bursts of juicy blueberries in every bite. Made with pantry staples and fresh or frozen blueberries, these come together in one bowl and bake up tall, moist, and perfectly sweet — the kind of muffin that makes the whole house smell incredible.

Instructions

1. 1

   Preheat your oven to ![400°F]. Line a standard 12-cup muffin tin with paper liners or grease each cup well with butter or cooking spray. If using frozen blueberries, toss them with 1 tablespoon of all-purpose flour in a small mixing bowl and set aside — this helps prevent them from sinking and bleeding into the batter.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and granulated sugar until evenly combined.

3. 3

   In a separate medium mixing bowl, whisk together the melted unsalted butter, eggs, milk, plain yogurt, vanilla extract, and lemon zest until smooth and fully combined.

4. 4

   Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — a few streaks of all-purpose flour are fine. Do not overmix or the muffins will be dense and tough. Fold in the blueberries with 2–3 gentle strokes.

5. 5

   Divide the batter evenly among the 12 muffin tin cups, filling each about ¾ full. Sprinkle the tops generously with turbinado sugar for a bakery-style crunchy crust.

6. 6

   Bake at ![400°F] for 20–22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.