- 1 cup fresh or frozen blueberries
- 1-3/4 cups plus 1 Tablespoon 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
Preheat oven to 400′.
Grease twelve 2- 1/2-inch muffin cups.
In a small bowl toss blueberries with 1 Tablespoon of the flour and set aside.
In a large bowl, combine the 1-3/4 cups flour, sugar, baking powder, baking soda, nutmeg, and salt and set aside.
In a medium bowl beat egg; stir in sour cream and milk and 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 until golden, about 20 minutes.
Makes 12 muffins.