I took advantage of the end of the summer bounty at the regional market to make some of these Perfect Blueberry muffins (from Smitten Kitchen).
Like Deb says, these muffins are pretty much damn near perfect. I used sour cream in mine, which I had my doubts about but worked wonderfully. Mine got a little slime-y after day two in the ziploc bag, but still perfectly edible. I found these really refreshing after eating so many cloyingly sweet excuses for blueberry muffins from the Starbucks / Dunkin' Donuts of the world.
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