2 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. dairy sour cream
1 egg, slightly beaten
1/2 c. milk
6 tbsp. butter, melted
1 tsp. grated lemon rind
2 tsp. lemon juice
1 1/2 c. fresh or frozen blueberries

Preheat oven to 400 degrees. Lightly grease twelve 2 1/2 inch muffin pan cups. Sift flour, sugar, baking powder, and salt onto a piece of wax paper. Reserve 2 tablespoons of the flour mixture. Whisk sour cream in large bowl until smooth. Stir in egg, milk, melted butter, lemon rind, and lemon juice. Add dry ingredients to liquid ingredients and stir just until moistened. Batter will not be smooth. Toss blueberries with the reserved tablespoon of flour mixture. Gently fold blueberries into the batter. Spoon the batter into the prepared muffin pans. Use a 1/3 cup measure in each.