The bakers at The Bread Project, a Bay Area nonprofit, prepare these mini blueberry muffins from scratch using a recipe that calls for Strauss organic sour cream for richness and tang, heaps of fresh blueberries and a sweet, crunchy almond-streusel topping. To achieve the muffins' dense yet tender texture, the bakers introduce a minimum of air into the batter, which is hand folded and poured into More at Williams-Sonoma.
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