2 cups all purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsp. melted butter
1 tsp. grated lemon peel
2 tsp. fresh lemon juice
Preheat oven to 400 degrees.
Line a 12-cup muffin pan with paper liners or spray with non stick cooking spray. Combine flour, sugar, baking powder, and salt in a medium bowl. Toss berries with 3 tablespoons of the flour mixture in a small bowl; coat well.
Whisk sour cream, egg, milk, butter, lemon zest, and lemon juice in a large bowl. Add flour mixture to bowl; mix until just moistened. Gently fold in blueberries.
Spoon batter into prepared muffin cups. Bake until a toothpick comes out clean or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cook.
Turn muffins out onto rack. Serve warm or at room temperature.
*These taste a lot like scones - if you like sweeter muffins, sprinkle them with a bit of granulated sugar just as the come out of the oven.