Old-Fashioned Blueberry Muffins

2 c. all-purpose flour

1 Tbl. baking powder

1/2 tsp. salt

1 large egg

1 c. sugar

4 Tbl. butter, melted

2 cups sour cream

2 cups of fresh or frozen (thawed) blueberries
1/4 to 1/2 cup of milk depending on thickness

Topping:

1/4 c. sugar

1 tsp. cinnamon

Preheat oven to 350 degrees.  Line muffin tin with paper muffin cups.  Whisk flour, baking powder and salt in medium bowl until combined.  Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. 

 Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter.  Add sour cream. Mix all ingredients together and then add blueberries and gently toss to combine. If batter seems too thick, add milk.

  Divide batter evenly between muffin cups.  Sprinkle cinnamon/sugar mixture over the top of each muffin (optional).  Bake until muffins are golden brown and toothpick inserted in center of muffin comes out. 

Bake at 25-30 minutes.  Let muffins cool for 5 minutes.  Serve.  
Yield: 12 muffins. 

Blueberry Jam:

6 oz. (1 1/2 cups) frozen blueberries

1 1/2 tsp. sugar

Bring blueberries and sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced, about 6 minutes.  Cool to room temperature.