Old-Fashioned Blueberry Muffins

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking until just combined.
3. Add blueberries to dry ingredients and gently toss to combine. Add sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
4. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffing tin halfway through baking. Invert muffins onto wire rack, stand muffins upright, and let cool for 5 minutes. Serve.

LEMON-GLAZED OR GINGER-GLAZED BLUEBERRY MUFFINS
While muffins are baking, mix 1 teaspoon grated lemon zest or grated fresh ginger and 1⁄2 cup sugar in small bowl and set aside. Bring 1⁄4 cup lemon juice and 1⁄4 cup sugar to simmer in small saucepan over medium heat and simmer until mixture is thick and syrupy and reduced to about 4 tablespoons. After muffins have cooled for 5 minutes, brush tops with glaze, then, working one at a time, dip tops in lemon-sugar or ginger-sugar. Set muffins upright on wire rack and serve.