Blueberry Muffins

These muffins are good, but I'm not convinced they're the best blueberry muffins ever ... still more baking to find that recipe.

Blueberry Muffins
4 Tbsp. butter
1/2 cup sugar
2 tsp. lemon zest
1 large egg
1/2 cup vanilla
1/2 cup white flour
1/2 cup wheat flour
3/8 tsp. baking soda
1/4 tsp. salt
1/3 cup sour cream
3/4 cup blueberries
3/4 tsp. sugar
nutmeg for dusting

Preheat oven to 375ºF. Cream butter and sugar together with lemon zest until light and fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flours, baking soda and salt. Spoon half the flour mixture and half the sour cream into the butter mixture. Fold in until most of the flour disappears. Repeat with the remaining flour and sour cream, folding in just until the flour disappears. Fold in blueberries.

Fill 6 greased muffin tins with batter nearly to the top. Combine 3/4 tsp. sugar and nutmeg, and dust muffin tops. Bake 25 to 35 minutes or until the top bounces back when lightly pressed and toothpick comes out clean. Cool muffins on wire rack or serve warm.