February 24, 2009
My previous roommate, the lovely Jamie, made some of the best blueberry muffins I've ever experienced. I've found myself sharing her wonderful recipe with many people, so I'm proud to make it the first installation of Puff and Choux's "Recipe of the Day". Enjoy:
The Yummieset Blueberry Muffins on Planet Earth
2 cups unbleached all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup sugar
4 tablespoons melted butter (slightly cooled)
1.25 cups sour cream
1.5 cups wild blueberries (fresh or frozen)
Whisk together the flour, baking powder and salt in a bowl, set aside. Mix the egg and sugar together, then add the butter, then sour cream. Mix the blueberries into the flour. Combine the dry mixture with the wet mixture. Spoon into greased or lined muffin tins. Bake for 25-30 at 350 degrees. Let cool on rack.
Mix together one cup of sugar and 1/2 teaspoon of cinnamon. In a separate bowl, melt 2 tablespoons of butter. Dip tops of muffins in butter, then in the bowl containing sugar and cinnamon mixture. Coat well.
Keep in the fridge to harden the sugar coating.