Perfect Blueberry Muffins

5 T unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream
1/2 t grated lemon zest
1/4 t orange zest
1 1/2 cups all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)

With the oven preheating at 375, beat butter and sugar until light and fluffy. Add egg and beat well, then add sour cream and zest. In separate bowl (or sifter) mix flour, baking soda, baking powder, salt. Sprinkle half of the dry ingredients into batter, mix until combined, add second half and mixed just until the flour disappears. Gently fold in blueberries. The dough will be thick- resembling a cookie dough. Fill 3/4 of the way full and bake for 25 to 30 minuets, until the tops of the muffins are golden brown. Let cool on rack and serve with a pat of salty butter.

Makes 10 to 11 muffins
Recipe adapted from smitten kitchen