Makes 12

The region’s most popular muffins get another dimension with both vanilla extract and the seeds of a bean scraped into the batter. A generous sprinkle of sugar makes the top sparkle. The crumb is tender from Greek yogurt, and juicy with lots of blues. Once you make these blueberry muffins, you’ll discard every other recipe you have.

2¼ cups flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups fresh blueberries, picked over

½ cup plus 1 tablespoon (9 tablespoons) butter, at room temperature

¾ cup sugar

Seeds scraped from ½ vanilla bean

1 teaspoon vanilla extract

1 egg plus 2 extra yolks

¾ cup (one 7-ounce container) plain whole-milk Greek-style yogurt, stirred well

Extra sugar (for sprinkling)

1. Set the oven at 375 degrees. Line 12 standard muffin cups with paper baking cups.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.

3. In another bowl, toss the blueberries with 2 teaspoons of the flour mixture.

4. In an electric mixer on medium-high speed, cream the butter for 3 minutes. Add the sugar in 2 additions, beating for 1 minute after each one. Beat in the vanilla bean seeds and vanilla extract. Beat in the egg and extra yolks, mixing only until incorporated.

5. With the mixer set on low speed, add half of the flour mixture, then the yogurt, then the remaining flour. With a rubber spatula, scrape down the sides of the bowl often.

6. Remove the bowl from the mixer stand. With the spatula, fold in the blueberries.

7. Divide the batter among the cups, mounding it in the center. Sprinkle the tops generously with sugar.

8. Bake the muffins for 30 minutes or until they are firm and golden. Set the muffin pan on a wire rack to cool. Lisa Yockelson

Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.