Blueberry Muffins

For the Blueberry Muffins

• 2 eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup Delizia's Natural Butter Flavored Extra Virgin Olive Oil or unsalted melted butter
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup granulated sugar

For the Topping

• 1 stick melted unsalted butter or Delizia's Natural Butter Flavored Extra Virgin Olive Oil
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon 

Preheat the oven to 350.  Prepare a standard muffin pan with liners or by greasing muffin tins. In a medium bowl mix together the eggs, sour cream, milk, 1/2 cup granulated sugar, brown sugar, butter or olive oil.  In a separate large bowl, whisk together the flour, baking powder and salt.  Add the wet ingredients in to the bowl with the dry ingredients.  Mix gently with only a few strokes until most of the flour is absorbed.  Add the blueberries and mix only a few times to evenly incorporate.  Distribute batter evenly amongst muffin cups.     Bake in a preheated oven for approximately 18 minutes or until a wooden skewer inserted in the center   comes out clean.  While muffins are baking, melt butter in a small bowl and whisk together three tablespoons of granulated sugar with cinnamon in a separate small bowl.  Once the muffins have cooled for five minutes but are still very warm, dip each muffin top in melted butter or butter flavored olive oil and then dredge in the cinnamon-sugar.   

Makes 12 muffins