Cinnamon-Sugar-Dipped Blueberry Muffins

Why this recipe works:

We wanted a smaller, more delicate blueberry muffin recipe, one that would still pack good blueberry flavor. We found that for the most tender texture we had to forget creaming the butter and sugar; instead, we whisked the sugar with melted butter, added the sour cream, and gently folded in… read more

We wanted a smaller, more delicate blueberry muffin recipe, one that would still pack good blueberry flavor. We found that for the most tender texture we had to forget creaming the butter and sugar; instead, we whisked the sugar with melted butter, added the sour cream, and gently folded in the dry ingredients. Frozen wild blueberries gave our muffins a superior flavor, and topping them with a frosty sugar glaze gave them crunch.

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Makes 12 muffins

This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter.

Ingredients

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