1 c. blueberries
1/2 c. sugar
1/2 t. baking soda
3/4 t. salt
1 c. sour cream
1 3/4 c. + 1 T. flour, divided
1 t. baking powder
1 t. nutmeg
1 egg
1/3 c. milk
Heat oven to 400. Grease or line muffin pan. Toss blueberries with 1 T. flour, set aside. Combine remaining dry ingredients. Beat together egg, sour cream and milk. Stir into flour mixture until moistened. Add blueberries until mixed evenly. Fill muffin cups 2/3 full with batter. Bake for about 18 minutes, or until toothpick comes out clean. Yields: 12