I wanted to bake something for Saturday morning that Jim could grab before he went back to working on his brother’s bathroom, and that I could take to my hairdresser who has been making me look way better than I could on my own for over 7 years now. Seriously, I’ve been with her longer than I’ve been with Jim. Since frozen blueberries were on sale this week, I decided to look for a good muffin recipe. I found this recipe on the blog Stylish Cuisine, and loved the idea of the sour cream and cinnamon-sugar topping. Really, they had me at cinnamon-sugar.
The recipe says it yields 12 muffins, but I was able to make 16 using my silicone baking cups from Crate & Barrel. This was my first time using these. I had registered for them, and then totally forgot I owned any until finding them in back of a cabinet while hunting for my 4.5 inch cheesecake molds. They worked well, didn’t stick at all, and it was nice to be able to add additional muffin cups to the pan without having to bake two batches on two separate muffin tins.
These came together really, really quickly for a freshly baked treat. I have been asked to cut back on the blueberries for next time, which I don’t know if I agree with, but will oblige the husband, as I don’t think it will ruin them. The muffins were absolutely delicious. The tang of the sour cream, balanced out really well with the cinnamon-sugar topping.
Scoops of batter ready for the oven. I had to take a picture, since they looked just like little scoops of blueberry ice cream.
- 2 cups All-Purpose Flour
- 1 Tbsp Baking Powder
- ½ tsp Salt
- 1 Large Egg
- 1 cup Sugar
- 4 Tbsp Unsalted Butter, melted
- 1 ¼ cups Sour Cream
- 1 ½ cups Blueberries, Fresh or Frozen
- ½ cup Sugar
- ½ tsp Cinnamon, Ground
- 4 Tbsp Butter, melted
- If using frozen berries, let thaw in a colander while getting things ready and putting together other ingredients.
- With rack in middle, preheat oven to 350⁰. Grease a standard 12-cup muffin tin, or layout silicone baking cups on a cookie sheet, and set aside.
- Sift the flour, baking powder, and salt into a medium bowl.
- Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Do not over mix!
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, or a cookie scoop, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.
- While the muffins are cooling, mix ½ cup sugar and ½ teaspoon ground cinnamon in a small bowl and melt 4 tablespoons butter. After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack to set for about 5 minutes and serve.