Awake and up early enough to swim, but had already talked myself out of it, based on inaccurate weather forecasts that threatened death by flood and lightning. So I whipped up a batch of muffins instead. The crunch of the coarse sugar on top is perfect.
Adapted from Gourmet Magazine, July 2006
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup blueberries
Preheat oven to 400°F. Put paper liners in 12 muffin cups.
In a large bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Add wet ingredients to dry ingredients and stir only until barely combined. Gently fold in blueberries.
Divide batter among muffin cups. Sprinkle each muffin with 1/8 tsp. turbinado sugar. Bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 20 + minutes.