2 1/2 cups flour 1 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1 egg 1 cup milk 1/2 cup sour cream 3 Tablespoons melted butter 1 teaspoon lemon zest 2 cups fresh blueberries
Sift dry ingredients together. Add the wet ingredients, mix well. Gently fold in blueberries. Fill lined muffin cups 2/3 full. Bake at 400F for about 20 minutes. Let rest for 5 minutes before removing from pan to cool on wire rack.