Blueberry Muffins

Preheat oven to 350ºF. Prepare muffin tins by spraying with baking spray or lining with muffin liners. This recipe makes 12 jumbo muffins plus 12 medium muffins, or about 2 1/2 dozen medium muffins.

Sift or stir together dry ingredients (flour, baking powder, sugar, salt, cinnamon, nutmeg). Set aside.

In another bowl, combine eggs, milk, sour cream, and vanilla.

Stir blueberries into dry mixture; then add milk mixture and margarine into the dry mixture. Gently stir until moistened. Fill muffin tins 3/4 full and let rest 5 minutes before baking (so the tops smooth out).

For the topping, combine sugar and cinnamon and sprinkle over the muffin tops. I use a spice container to store a bigger batch of cinnamon-sugar, so I can conveniently sprinkle as much as I want.

Bake 15–20 minutes. If using frozen blueberries, baking time may need to be increased.

These muffins will get soggy when stored in an airtight container; I find it’s best to store them on the counter with a clean tea towel over the top. Freeze remaining muffins within 24 hours.