Wild Blueberry Muffins with Oats and Brown Sugar

I don’t often make Blueberry Muffins.  I tend to make my Blueberry Scones with Lemon Glaze or if I have time, my Blueberry Buckle Coffee Cake.  But this recipe from Beat This, by Ann Hodgman, caught my eye and since I had some Wymans fresh frozen Wild Blueberries in the freezer I decided to give it a try.  Sure glad I did.  They are moist and sweet, with just a hint of a warm oatmeal cookie goodness.  Reason enough to make sure I keep those wild blueberries in the freezer all winter long.

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1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup sour cream

5 tablespoons unsalted butter

1 cup light brown sugar, packed

1 cup old-fashioned rolled oats

1 cup frozen wild blueberries

2 tablespoons sugar

Preheat oven to 375 degrees.

Line a 12-cup muffin tim with liners.  This recipe does not work without them.

Combine the flour, baking powder, baking soda and salt in a small bowl.  Set aside.

In a large bowl whisk the eggs with the sour cream until thoroughly combined.

In a medium saucepan, over medium beat, melt together  the butter and the brown sugar.  Beat this mixture into the egg mixture.  Stir in the oats.

Fold in the flour mixture and then the blueberries.  Fill the muffin cups 2/3 full.  Sprinkle each muffin with a generous pinch of sugar.

Bake for 25 minutes or until light brown around the edges and set in the middle.

Cool for 5 minutes in  pan then remove to rack to finish cooling.

Makes 1 dozen.

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