Lemon Blueberry Muffins with Yogurt in 35 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners.
2. In a large mixing bowl, combine the 150g granulated sugar and 2 tbsp lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and looks like damp sand.
3. Whisk the 250g all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt into the lemon sugar. Ensure there are no large clumps of baking soda remaining to avoid soapy tasting spots. Reserve 1 tablespoon of this mixture to toss with the blueberries later.
4. In a separate medium bowl, whisk together 245g Greek yogurt, 2 large eggs, 110g neutral oil, 1 tbsp fresh lemon juice, and 1 tsp vanilla extract until the mixture is completely smooth and pale yellow.
5. Toss the 190g fresh blueberries in the reserved tablespoon of flour mixture until lightly coated; this prevents them from sinking.
6. Make a well in the center of the dry ingredients and pour in the yogurt mixture. Use a spatula to fold the two together until just barely combined. Stop while you still see a few streaks of flour; overmixing leads to tough muffins. Gently fold in the blueberries.
7. Divide the batter evenly among the 12 muffin cups. Sprinkle the 2 tbsp coarse sparkling sugar over the tops. This creates a satisfying shatter when you bite into them later.
8. Place the tin in the oven and immediately turn the heat down to 375°F (190°C). Bake for 18-20 minutes until the tops are golden and a toothpick inserted into the center comes out clean. The internal temperature should be right around 210°F if you’re using a thermometer.