oven to 400 F. Grease twelve 2-1/2-inch
blueberries with 1 tablespoon of the flour.
Combine the remaining 1-3/4 cup flour, the
sugar, baking powder, baking soda, nutmeg
and salt; set aside.
egg, sour cream and milk; stir into flour
mixture until just combined (batter will
be lumpy). Stir in blueberries until evenly
distributed. Fill muffin cups 2/3 full with
batter. Bake about 20 minutes until golden.
YIELD: 12 Muffins