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Blueberry Cream Muffins
June 25, 2008

If ever there was a perfect blueberry muffin, this is it. Other than adding more blueberries, I followed the ingredients and method exactly, including taking the extra step of alternating the sour cream with the flour mixture, which is the classic technique for this type batter that's all about texture--it's well worth it. There is no need to tweak or tinker with this recipe at all--as the saying goes, if it ain't broke, don't fix it. This is a perfect, plump and pretty muffin, moist, pleasantly sweet and cakey, just bursting with blueberry flavor. Sprinkling them with demerara sugar just before baking took them over the top, with just a hint of extra sweetness and crunch. Great recipe!

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