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

Line 12-cup muffin pan with paper liners. Combine flour, sugar, baking powder and salt. Toss berries with 3 tablespoons of flour mixture in small bowl. Coat well.

Preheat oven to 400°F. Whisk sour cream, egg, milk, butter, lemon peel and lemon juice. Add flour mixture to bowl; mix just until moistened. Gently fold in blueberries. Spoon batter into muffin cups.

Bake about 25 minutes or until inserted toothpick comes out clean or until golden brown. Place pan on rack to cool. Turn out onto rack. Serve warm or room temperature.

Serves 12.