Best Blueberry Muffins

Some months ago, Nina saw a picture of these muffins in a magazine and said, "I want to make these!" Matt agreed and took her up to the kitchen where they whipped up a batch. They're tasty!

(intro and recipe by Ann Hodgman)

These are the only blueberry muffins you should make from now on. Besides, they have oatmeal in them, so they almost count as two breakfast foods in one. They freeze beautifully and can even be refrozen. If you're in the mood, substitute a cup of raspberries for 1 cup of the blueberries. Makes 24.

INGREDIENTS
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar

PREPARATION
Heat oven to 375. Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them.

In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.

Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.

Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.