Lemon-Blueberry Muffins- E.E.C. recipe

2 cups all-purpose flour

½ cup sugar

1 Tbsp baking powder

½ tsp salt

1 ½ cups fresh or frozen blueberries

½ cup sour cream

1 egg, slightly beaten

½ cup milk

6 Tbsp melted butter or margarine

1 tsp grated lemon peel

2 tsp lemon juice

Line a 12-cup muffin pan with paper liners.  Combine flour, sugar baking powder and salt in a medium bowl.  Toss berries with 3 Tbsp of flour mixture in a small bowl; coat well.

Whisk sour cream, egg, milk, butter, lemon peel and lemon juice in a large bowl.  Add flour mixture to bowl; mix just until moistened.  Gently fold in blueberries.

Spoon batter into prepared muffin cups.  Bake at 400° until a toothpick inserted in center comes out clean or until muffins are golden brown, about 25 minutes.  Place pan on a wire rack to cool.

Turn muffins out onto rack.  Serve warm or at room temperature.