blueberry muffins

It won't be long until this year's blueberry crop begins to appear at your local grocer's.
Here's a recipe for blueberry muffins from the North American Blueberry Council.

1 cup fresh or frozen blueberries
1-3/4 cups plus 1 tablespoon flour, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
3/4 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk

Preheat oven to 400 F. Grease or line twelve 2-1/2-inch muffin cups.
Toss blueberries with 1 tablespoon of the flour. Combine the remaining
1-3/4 cup flour, sugar, baking powder, baking soda, nutmeg, and salt.
Set aside.

Beat together egg, sour cream, and milk. Stir the liquid into flour
mixture until just combined (batter will be lumpy). Stir in
blueberries until evenly distributed. Fill muffin cups 2/3 full with
batter. Bake about 20 minutes until golden. Makes twelve muffins.