1 cup fresh blueberries
1 3/4 cups flour plus 1 tablespoon, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
3/4 teaspoon salt
1 cup sour cream or plain Greek yogurt
1/3 cup milk
1 teaspoon vanilla
Preheat oven to 400 degrees. Grease or line 12 muffin cups. Toss blueberries with 1 tablespoon flour and set aside.
Combine the remaining flour, sugar, baking powder, baking soda, nutmeg and salt. Set aside.
Beat egg, sour cream, milk and vanilla; stir 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 20 minutes, until golden.