2 cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup brown sugar
½ cup melted butter
1 cup sour cream
1 tablespoon vanilla
¼ 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 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 wire rack for cooling, and allow to rest for five minutes before serving.