Ginormous Blueberry Muffin #Recipe

Vegetable Oil

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, cut into very small pieces, chilled

2 tablespoons all-purpose flour

1 teaspoon light brown sugar

2 cups all-purpose flour, plus extra for dusting the pan

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons (½ stick) unsalted butter, at room temperature

²/₃ cup granulated sugar

2 large eggs, at room temperature

½ cup whole milk, at room temperature

1 cup sour cream, at room temperature

2 cups fresh or frozen blueberries (thawed and drained if frozen)

1. Preheat the oven to 350°F. Grease an 8-inch round cake pan with butter or vegetable oil, dust
it with flour, and tap out any excess flour. Set the pan aside.

2. Make the topping: Combine the cinnamon, butter, flour, and brown sugar in a small bowl, and stir together well with your fingers. Set it aside.

3. Make the muffin: Mix the flour, baking powder, baking soda, and salt in a bowl, and set it aside.

4. In a large mixing bowl, blend the butter and sugar with an electric mixer until fluffy. Then add the eggs, one at a time, beating well after each addition. Add the milk and sour cream, and blend again.

5. One cup at a time, add the flour mixture to the egg mixture, stirring it in well.

6. Fold in the blueberries very gently, so they don’t break and turn everything blue.

7. Pour the mixture into the prepared cake pan. Sprinkle the topping over the batter,
and bake until a knife inserted in the center of the muffin comes out clean, 40 to 45 minutes.

8. Let the muffin cool slightly in the pan, and then cut it into wedges to serve.