Blueberry Muffins

5 tablespoons butter (cold is fine, you're going to melt it)

1/2 cup sugar

Finely grated zest from 1/2 a lemon (or a little bit of lemon juice)

3/4 cup plain unsweetened yogurt or sour cream

1 large egg

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea or table salt (really just a pinch, and if you're using salted butter you can probably even skip this)

1 1/2 cups all-purpose flour

1 1/4 to 1 1/2 cups blueberries, fresh or frozen (no need to defrost)

3 tablespoons turbinado (sugar in the raw) sugar (I just use a sprinkle of regular sugar on top of each muffin, without measuring, which is significantly less than 3 tbsp)

Heat oven to 375°F.

Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray or grease with butter or oil. Melt butter in the bottom of a large bowl and whisk in sugar, lemon, yogurt/sour cream 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, or a little bit of regular sugar. Don't skimp here, as the muffins are deliberately less sweet with the assumption that they will have a crunchy sugar "lid".

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). Let cool in pan for 10 minutes then the rest of the way on a rack.