Serves: 9

I want these to be the last blueberry muffins you ever make because I culled everything I had ever eaten, read, or loved about muffins and squashed them into 9 overfilled cups. These, like most muffins, are best on the first day.

But we’ve found—through extensive “research”—that if you heat them split open under a grill on day two with a pat of salted butter, they are so good that you’re going to forever hope for more blueberry-muffin leftovers.

Notes: The smaller amount (215g) of blueberries listed in the ingredients will make a well-berried muffin. The larger amount (255g) is for people —me! — who like just a little bit of muffin with their blueberries.

Method:

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Ingredients

Name: Perfect blueberry muffins
Yield: 9
Ingredients: 70g unsalted butter (cold is fine) 100g granulated sugar Finely grated zest from ½ lemon 175g plain unsweetened yogurt or sour cream 1 large egg 1 ½ tsp baking powder ¼ tsp baking soda ¼ tsp fine sea or table salt 195g plain flour 215 - 255 g blueberries, fresh or frozen (do not defrost) 3 tbsp raw (turbinado) or Demerara sugar

70g unsalted butter (cold is fine)

100g granulated sugar

Finely grated zest from ½ lemon

175g plain unsweetened yogurt or sour cream

1 large egg

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp fine sea or table salt

195g plain flour

215 - 255 g blueberries, fresh or frozen (do not defrost)

3 tbsp raw (turbinado) or Demerara sugar