Holy mother of blueberries. These are THE best way to start the day... after a sleep in... with the morning papers... and with someone who makes great coffee... and does the dishes.
Perfect Blueberry Muffins
from Smitten Kitchen
70g unsalted butter, at room temperature
100g caster sugar
1 large egg
3/4 plain thick yoghurt (I used organic biodynamic)
1/2 teaspoon grated lemon zest
190g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon fine sea salt
100g blueberries (I used frozen)
Preheat the oven to 190 degrees C. Line a muffin tin with 10 paper cases.
In a large bowl, sift the flour, baking powder, bicarbonate of soda and salt and whisk to stir out any lumps and fully combine the ingredients.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and beat well, then yoghurt and lemon zest.
Sprinkle half of the dry ingredients over the butter mixture and gently stir, then add the remaining dry ingredients and stir just enough to combine. Gently fold in the blueberries. The batter will be quite thick. Use an ice cream scoop to fill the paper cases to about 3/4 full.
Bake for 25 -30 minutes, until the tops are golden and a toothpick inserted into the centre of the muffins comes out clean of batter. Cool on a wire rack.