These are probably the best blueberry muffins I have ever made. They were moist and SO flavorful!
Next time, however, I would not add the cinnamon to the top, just a sprinkling of sugar.
2 cups flour
1 T baking powder
1/2 t baking soda
1/4 t salt
1 cup sour cream or buttermilk
2/3 cup brown sugar
1/2 cup (1 stick) melted warm butter
1 t vanilla
1 1/2 cups fresh blueberries
cinnamon and sugar to taste for the tops
Preheat oven to 375°. Spray a 6 cup muffin pan with nonstick cooking spray. Set aside.
In a large bowl whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl whisk together eggs, sour cream or buttermilk, sugar, butter and vanilla.
Add wet ingredients to the dry, mixing just til the ingredients are combined. Do not over mix the batter.
Fold in the blueberries.
Fill each muffin cup almost full of batter. Sprinkle with cinnamon and sugar.
Place in the oven and bake til a toothpick inserted in the center of each muffin comes out clean, about 28-30 minutes.
Transfer to a wire rack and cool for about 5 minutes before removing from pan. Cool slightly before eating.