Adjust oven rack to middle position and heat oven to 350 degrees.
Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add yogurt (or sub sour cream) in 2 steps, whisking just to combine.
Add berries to dry ingredients and gently toss to combine. Add yogurt mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not over-mix.
Use ice cream scoop or large spoon to drop batter into greased muffin tin (or paper lined). Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time.
Remove muffins from oven onto wire rack, stand upright, and cool 5 minutes. After muffins have cooled, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon-sugar or ginger-sugar. Set muffins upright on wire rack; serve.
Lemon Ginger Sugar
While muffins are baking, mix lemon zest and/or grated fresh ginger and 1/2 cup sugar in small bowl. PS The leftover flavored sugar makes a great sweetener for tea.
Bring lemon juice and 1/4 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons.
note: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not over-mix the batter. Adapted from Cooks Illustrated.