Cinnamon-Sugar-Dipped Blueberry Muffins

Name: Cinnamon-Sugar-Dipped Blueberry Muffins
Yield: Makes 12 muffins
Ingredients: 2 cups, unbleached all-purpose flour (10 ounces; 283 grams); 1 tablespoon, baking powder; 1/2 teaspoon, table salt; 1 , large egg; 1 cup, granulated sugar (7 ounces; 198 grams); 4 tablespoons, unsalted butter, melted and cooled slightly; 1 1/4 cups, sour cream (10 ounces; 283 grams); 1 1/2 cups, frozen blueberries, preferably wild; 1/2 cup, granulated sugar; 1/2 teaspoon, ground cinnamon; 4 tablespoons, unsalted butter

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Appears in Cook's Illustrated September/October 2001

Desserts or Baked Goods

Fruit

Breakfast & Brunch

Quick Breads

Some like them big, bland, and coarse. We like them rich, moist, and dainty, without the bother of creaming butter or finding great fresh berries.

SERVESMakes 12 muffins

TIME1 hour

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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...

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