- Cinnamon-Sugar Dipped Blueberry Muffins

CINNAMON-SUGAR DIPPED BLUEBERRY MUFFINS

Muffins:
3 c all-purpose flour
1½ T baking powder
¾ tsp table salt
2 eggs
1½ c white sugar
6 T unsalted butter, melted and cooled slightly
1¾ c sour cream
2¼ c frozen blueberries

Topping:
¾ c white sugar
¾ tsp ground cinnamon
6 T unsalted butter

Preheat oven to 350°.

Adjust oven rack to middle position in the oven. Spray standard muffin tin with non-stick vegetable cooking spray.

Whisk flour, baking powder and salt in a medium bowl until combined. Whisk eggs in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

Divide batter into greased (12 muffin) muffin tin. Bake until golden brown and toothpick or skewer inserted into centre of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright and cool 5 minutes.

While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled for five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack to cool.