Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 24 Regular sized muffins, probably 36-48 Mini-Muffins

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

Directions:

1. Heat oven to 375.
2. 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.
3. 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.
4. 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.
5. Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
6. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.