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Blueberry Muffins
SUBMITTED by luv2cook, Logan County
1 cup fresh or frozen blueberries
1 tablespoon plus 1-3/4 cups flour, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk
Grease twelve 2-1/2-inch muffin cups. In a small bowl toss
blueberries with the 1 tablespoon of the flour; set aside. In a
large bowl combine the 1-3/4 cups flour, sugar, baking powder,
baking soda, nutmeg and salt; set aside. In a medium bowl beat
egg; stir in sour cream and milk; stir into flour mixture until
just combined (batter will be lumpy). Stir in reserved
blueberries just until evenly distributed. Fill muffin cups 2/3
full with batter. Bake in 400º preheated oven until golden about
20 minutes.
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