My version of this recipe came about somewhat by accident. In the midst of making Ina Garten’s Blueberry Coffee Cake Muffins – mixing bowls out, flour sifted, oven pre-heated – I ran out of sugar. Just shy of the extra quarter-cup.
As a quick substitute, I used brown sugar for the remaining amount and crossed my fingers. I was pleasantly surprised to discover that my alterations – the brown sugar, cinnamon and nutmeg – add a depth to these muffins that is offset by the fresh tartness of the blueberries and sour cream. The result: a moist, flavorful muffin that highlights one of summer’s most delicious berries.