Lemon Yogurt Blueberry Muffins

It is a great pleasure to wake up in the morning and have something baked and ready to eat--these muffins are quick to put together, and the lemon flavor builds the next day. 2 cups (272 grams) all-purpose flour 2¼ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon fine sea salt ⅔ cup (133 grams) sugar Finely grated zest of 1 lemon ¾ cup (180 ml) plain yogurt, not straight from the fridge 2 large eggs, at room temperature 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and cooled 1½ cups (360 ml) blueberries (optional) Center a rack in the oven and preheat it to 400 degrees F. Line a regular-size muffin tin with cupcake papers (first choice, especially if you’re including the blueberries) or coat the cups with baker’s spray. Whisk the flour, baking powder, baking soda and salt together in a large bowl. Put the sugar and lemon zest in a medium bowl and, using your fingers, press and mash them together until the sugar is moist and fragrant. Whisk the sugar into the flour mixture. Scrape the yogurt into the bowl you used for the sugar, add the eggs and whisk to blend. Whisk in the melted butter—the mixture may look slightly curdled, but it will be fine. Pour the wet ingredients over the dry and, using a flexible spatula and a few brisk strokes, stir and fold until most of the flour is moistened. You might have a few patches of dry flour here and there, and that’s okay. Add the berries, if you’re using them, and stir to incorporate. Don’t overmix—a bit of negligence yields a nicer texture. Divide the batter evenly among the muffin cups. Bake for 18 to 20 minutes, or until the muffins are golden brown and a tester inserted into the center of one comes out clean. Transfer the tin to a rack and let the muffins rest for 5 minutes, then lift them out of the tin and onto the rack.