Instructions: Mix flour, sugar, baking powder, salt and zest in a bowl. Add the blueberries and stir. In another bowl whisk the egg, sour cream and milk together until just incorporated. Add the wet ingredients to the dry ingredients and stir until all is moist.

Grease 8 cups of a muffin tin with shortening and scale the batter into the cups until each cup is about 2/3 full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

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