Blueberry Muffins Updated

Use plain Greek yogurt, not flavored or too thin. Greek yogurt’s thickness holds batter moisture better than sour cream. Vegetable oil preferred over melted butter here; oil keeps muffins moist and tender but no browned buttery notes. Lemon zest fresh, preferably organic. Avoid dried zest—can taste bitter or powdery. If you lack turbinado sugar, coarse sanding sugar or raw sugar crystals work. Blueberries fresh are best; frozen berries add moisture and risk a blue tint or excessive wetness, unless properly thawed and patted dry. For gluten-free, swap flour with blend suitable for muffins, but expect difference in texture. Don’t substitute baking powder one-to-one with baking soda; or vice versa—acid-base balance crucial here for lift. Vanilla is standard, almond extract flavorful but can overpower lemon zest, so pick one or other for clarity of taste.

Preheat oven fully before starting to mix. Muffins bake better when oven stable at temperature. Whisking dry ingredients first prevents uneven leavening and salt spots. Combining wet ingredients separately helps gauge consistency and allows smooth flavor blending. Fold gently to avoid gluten development—muffins should be tender, not tough. When adding blueberries, fold swiftly and gently. Overfolding bursts berries releasing juice, leading to discolored batter and uneven distribution. Filling liners 3/4 full prevents overflow and uneven baking inside. Turbinado sugar on top not mandatory but adds texture and helps with visual cues. Bake till toothpick enters clean; dry crumbs are acceptable but no wet batter. Muffins will continue to cook slightly after removal; cooling in pan a few minutes helps set crumb structure and easy extraction. Moving immediately to rack avoids steam buildup underneath causing sogginess. Watch aroma and look for golden brown edges as primary doneness signs beyond the timer.