Sift 2 cups flour with baking powder, baking soda, salt, and sugar. Beat egg with sour cream and milk. Stir in oil. Add liquid all at once to dry ingredients. Stir only until just blended. Carefullly fold in blueberries. Spoon mixture into greased muffin pans. Bake at 425 degrees for 15-20 minutes or until topping is deep brown. Remove muffins and cool on rack.
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