I've been taking pictures of yummy recipes as I make them, and am just getting around to putting them on here. This one is from Bizzie's "Tried and True" cookbook.
2 cups flour
1 T. baking powder
1/2 t. salt
1 cup sugar
1/4 cup butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen blueberries
Adjust over rack to the middle position and heat the oven to 350 F. Spray a standard muffin tin with nonstick vegetable cooking spray.
Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
Add the frozen berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not over mix.)
Use an ice cream scoop or large spoon to drop the batter into the greased muffin tins. Bake until light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean--25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes. Serve as is or use one of the toppings.
While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl and melt 4 tablespoons butter in a small saucepan. After the baken muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon-sugar. Set the muffins upright on a wire rack; serve.
Ginger- or Lemon-glaze:
While the muffins are baking, mix 1 t. grated fresh ginger or grated lemon zest and 1/2 up sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; simmer until the mixture is thick and syrupy and reduced to about 4 T. After the baked muffins have cooled 5 minutes, brush the tops with glaze, then, working one at a time, dip the tops in lemon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.