2 cups flour1 teaspoon baking powder½ teaspoon salt2 eggs¾ cup brown sugar½ cup melted butter1 cup sour cream1 tablespoon vanilla¼ cup blueberry compote

Preheat oven to 340°F Convection Bake, or 350°F Convection Humid.

Whisk together all dry ingredients. Whip together eggs and sugar, then add sour cream, butter, and vanilla.

Fold flour mixture into the liquid mixture with a spatula until incorporated. Fold in blueberry compote, mixing gently to leave the swirl texture.

Spoon batter into greased muffin tins and top with a sprinkle raw sugar, if desired.

Bake at 340°F Convection Bake or 350°F Convection Humid for 11-13 minutes, or until tops are evenly browned. Remove to a wire rack for cooling, and allow to rest for five minutes before serving.

Bon appetit!