G-Gram's Sour Cream Blueberry Muffins

2 cups all purpose flour
2/3 cup sugar
1 and 1/2 teaspoon baking pwder
1/2 teaspoon salt
3 tablespoons melted butter
1 egg
1 cup sour cream

Sift dry ingredients together

Mix wet ingredients well

Add wet to dry - stir just until well moistened.

Add 1 to 1 and 1/2 cups* fresh sun-ripened blueberries (dredged in flour) - stir GENTLY until fully incorperated.


Fill greased tins 2/3 full. Bake @ 400F 20 to 25 minutes.

* the smaller the blueberries the more we would use - the teeny tiny lowbush blueberries might use 2 cups!