Sugar Hill Blueberry Muffins

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup sour cream

5 tablespoons unsalted butter

1 cup tightly packed light brown sugar

1 cup old-fashioned rolled oats

1 cup frozen or fresh blueberries (if frozen, do no thaw)

About 2 tablespoons sugar, for topping

Center a rack in the middle of the oven, and heat oven to 375 degrees. Line a standard 12-cup muffin tin with muffin-cup liners. (Do not skip this step.)

Combine the flour, baking powder, baking soda and salt in a small bowl. Set aside.

In a large bowl, beat the eggs with the sour cream until thoroughly combined.

In a medium saucepan over medium heat, melt the butter and brown sugar. Beat this mixture into the egg mixture. Stir in the oats.

Fold in the flour mixture and then the blueberries. Fill the muffin cups full. Drop a generous pinch of sugar onto the top of each muffin. Bake the muffins 25-28 minutes.

Cool for 5 minutes, then remove the muffins (in their papers) and finish cooling on a rack.

Serves 12.

“Beat This!” by Ann Hodgman (2011 Houghton Mifflin Harcourt) attributed to Sugar Hill Inn, Sugar Hill, N.H.