"A moist, tangy wild blueberry muffin that’s better than the box!..."
INGREDIENTS
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2 cups all purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1 large egg
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1 cup granulated sugar
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4 tablespoons butter, melted and cooled slightly
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1¼ cups sour cream
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1½ cups frozen WILD blueberries