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Lemon-Blueberry Muffins
Servings: 12 muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tablespoons melted butter or margarine
1 teaspoon grated lemon peel
2 teaspoons 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
tablespoons of flour mixture in a small bowl; coat well. Preheat
oven to 400 F. 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 berries. Spoon batter in
prepared muffin cups. Bake until a toothpick inserted in center
comes out clean or until muffins are golden brown, about 25 minutes.
Place on a wire rack to cool. Turn muffins out onto rack. Serve
warm or at room temperature.

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