Recipe for Blueberry Muffins

Blueberry Muffins

adapted from The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour

1 TBSP bkg pwd

1/2 tsp salt

1 large egg

1 cup (7 oz) sugar

4 TBSP unsalted butter melted and cooled

1.25 cups (10 oz) sour cream

12 oz. wild blueberrys