Blueberry Muffins

There is nothing better than a Blueberry Muffin the day they are made. I loved how this recipe stayed moist for several days.

2 c. (10 oz.) all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 large egg
1 c. (7 oz.) sugar
4 Tbl. unsalted butter, melted and cooled
1 1/4 c. sour cream
6 oz. (1 1/2 cups) frozen blueberries

Topping:
1/4 c. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray. 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 homogeneous, about 30 seconds. Add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking until just combined. Add blueberries to dry ingredients and gently toss to combine. Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick). Do not over mix. Divide batter evenly between muffin cups. Sprinkle cinnamon/sugar mixture over the top of each muffin (optional). Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating tin halfway through baking. Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes. Serve. Yield: 12 muffins.

Or, in stead of using berries, make blueberry jam and swirl it into the muffin batter.

Blueberry Jam:
6 oz. (1 1/2 cups) frozen blueberries
1 1/2 tsp. sugar

Bring blueberries and sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced, about 6 minutes. Cool to room temperature.