Perfect Blueberry Muffins

Perfect Blueberry Muffins
5 tablespoons unsalted butter, softened

1/2 cup sugar

1 large egg

3/4 cup plain yogurt

1/2 teaspoon grated lemon zest

1 1/2 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup blueberries

Preheat oven to 375F. 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 the blueberries. The dough will be quite thick, like cookie dough, so use an ice cream scoop to fill your muffin cups 3/4 full. Bake for 25 to 30 minutes, until tops are golden.

Q gives this recipe from Smitten Kitchen a big thumb up! We shared these muffins with friends at the cottage earlier this month. What should we bake in October?!?