Step 1 of 3
Lemon Ginger Blueberry Muffins
Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking powder, ginger and baking soda in large bowl. Mix sour cream, milk, oil, egg and lemon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
Step 2 of 3
Lemon Ginger Blueberry Muffins
Spoon batter into prepared muffin cups, filling each cup 2/3 full.
Step 3 of 3
Lemon Ginger Blueberry Muffins
Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.