1 1/2 c. all purpose flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp. butter, melted
1/4 c. skim milk
8 oz. carton dairy sour cream
1 c. fresh blueberries (or frozen)
2 tbsp. flour

Heat oven to 400 degrees. In a large bowl stir together 1 1/2 cups flour, sugar, baking powder, soda and salt; set aside. In medium bowl slightly beat eggs, stir in melted butter, skim milk and sour cream. Blend mixture to the flour mix and stir just enough to blend. (Batter will be thick.)

In a bowl toss the 2 tablespoons flour with the blueberries, fold into batter. Spoon into greased muffin pan. Bake for 15 to 20 minutes or until golden brown. Yield: 12 to 18 servings.