The Best Blueberry Muffins

This recipe makes 12 delicious muffins; the cinnamon sugar really pushes them over the top. And this recipe comes from Cook's Illustrated's Baking Illustrated. It's a wonderful cookbook - I highly recommend it.

Preheat oven 350

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 1/2 cups sugar
4 tablespoons unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups frozen blueberries
1/2 teaspoon cinnamon


Combine the flour, baking powder and salt. In another bowl, combine eggs, 1 cup sugar, butter and sour cream.

Add the frozen berries to the flour mixture, and then add the sour cream mixture.

Once combined, spoon into your well-greased muffin tins. Cook for 30-35 minutes

Let cool for about 5-8 minutes.

While the muffins cool, melt 3 TB of butter, and make a mixture of cinnamon and 1/2 cup sugar.

Take each muffin and dip the top into the butter then roll in cinnamon sugar.

Let sit for another 10 minutes, and serve!