I am going through pints of fresh blueberries like candy these days. They seem to hop into my grocery cart all on their own and then cover my morning cereal, polka dot my fruit salad and on Saturday mornings, they beg to be baked into soft, warm muffins.
1 1/2 cups unbleached, all-purpose flour
1/2 cup white whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
dash of ground nutmeg
2 eggs, lightly beaten
1 cup regular sour cream (light does not work as well)
6 Tbsp. butter, melted and allowed to cool
one pint fresh blueberries
cinnameg sugar* for topping
Preheat oven to 350. Spray muffin tine or use paper liners. (makes 18 muffins)
Whisk dry ingredients together. Add wet and stir only a few times. Add blueberries and fold in gently until batter is thick and blended.
Scoop into tins and top each with a sprinkle of cinnameg sugar.
Bake 20-25 minutes.
In a small bowl mix together 1/4 cup sugar, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, and a pinch of salt.