Berry Muffins

These muffins are REALLY good. Feel quite hearty due to the oatmeal in them. Ellery isn't a huge fan of blueberries, so we split the batter and made 1/2 blueberry and 1/2 raspberry. The raspberry were my favorite!
P.S. They freeze well, and that's a good thing considering this recipe made 30 muffins!

Berry Muffins
(Wondertime, June 2008)
http://wondertime.go.com/life-at-home/article/blueberry-muffins.html

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar

Heat oven to 375.

Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.

Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.

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