Blueberry muffins

Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or non-stick spray.

In a bowl combine flour, baking powder and salt. Whisk until combined. Set aside. In another large bowl beat the egg until light in color (about 20 seconds).

Add sugar, and mix until thick and well combined. Stir in the melted butter a little at a time, stirring after each addition.

Add 1/2 of the sour cream, whisk to combine. Add the remaining sour cream and stir until well blended.

Add the blueberries to the flour mixture. Toss to coat (this helps so they don't sink to the bottom). Fold the flour mixture into the egg mixture. Using a spatula stir until just combined, and the blueberries are evenly distributed.

Fill muffin cups about 2/3rd of the way full. Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven, and allow to cool in the pan for 5 minutes before removing to a wire rack.

Meanwhile prepare the topping. In a small bowl combine the sugar and cinnamon. Once the muffins are cool enough to handle dip the top in the melted butter, and immediately dredge in the sugar mixture. Shake off any excess and return to the wire rack.

Enjoy.