Maine Blueberry-Sour Cream Muffins

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1 Tablespoon Baking Powder, Must Be Fresh!
• 1/2 teaspoons Salt
• 1 whole Egg
• 1 cup Sugar
• 4 Tablespoons Unsalted Butter, melted
• 1-1/4 cup Sour Cream
• 1-1/2 cup Frozen Blueberries, Like Wymans
• _____
• FOR THE TOPPING:
• 1/2 cups Sugar
• 1/2 teaspoons Cinnamon
• 4 Tablespoons Unsalted Butter, Melted

1. Preheat oven to 350 degrees F.
2. Whisk flour, baking powder and salt til combined. In a 2nd bowl whisk egg. Add sugar and beat til thick and homogenous. Add melted butter. Next add sour cream.
3. In the flour bowl, add blueberries and gently toss til coated. Add the sugar/sour cream mixture and fold with a rubber spatula until batter comes together and berries are evenly distributed about 25-30 seconds. Do not over mix.
4. Use an ice cream scoop and drop batter into a greased or paper cup lined muffin tin. Bake til light and golden about 25-30 minutes. You can insert a toothpick in the center and it should come out clean, or simply press the center of one and it should spring back.
5. Make a topping in a bowl of 1/2 cup of sugar and 1/2 teaspoon cinnamon. Melt butter in a little Pyrex bowl and dip the tops of the cooled muffins in butter then dip in the cinnamon-sugar mixture. Enjoy!
6. Note: It will taste great with regular salted butter if that's what you have on hand. No need for a special trip to the store!

muffins, allpurpose, baking powder, salt, egg, sugar, unsalted butter, sour cream, frozen blueberries, sugar, cinnamon, unsalted butter

Taken from tastykitchen.com/recipes/breads/maine-blueberry-sour-cream-muffins/ (may not work)