5 tablespoons unsalted butter, room temp.
½ cup sugar
1 large egg
¾ cup sour cream
½ teaspoon grated lemon zest
1 ½ cups flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup fresh blueberries
Preheat oven to 375°F.
Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.
Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined.
Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.
The dough is thick. An ice cream scoop is probably best to fill each muffin tin ¾ of the way. You might just get 9 muffins.
Bake for 25 minutes until tops are golden and tester is clean.
I got the recipe here.