Preheat oven to 375 F. Line a muffin tin with 10 paper liners or
spray each cup with a nonstick spray. Beat butter and sugar with
an electric mixer until light and fluffy. Add egg and beat well, then
yogurt and zest. Put flour, baking powder, baking soda and salt
into a sifter and sift half of dry ingredients over batter. Mix until
combined. Sift remaining dry ingredients into batter and mix just
until the flour disappears. Gently fold in your blueberries. The
dough will be quite thick (and even thicker, if you used a full-fat
Greek-style yogurt), closer to a cookie dough, which is why an ice
cream scoop is a great tool to fill your muffin cups. You’re looking
for them to be about .75 full, nothing more, so you might only
need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops
are golden and a tester inserted into the center of muffins comes
out clean. Let cool on rack or you know, serve with a generous pat
of butter.
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