Heat oven to 375°F. Grease muffin pan cups or place paper baking cups into muffin pan cups; set aside.
Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.
Combine flour and baking soda in bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon into prepared muffin pan cups.
Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pan.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 190 (76%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 56.4mg||17 %|
|Sodium 2956.8mg||102 %|
|Potassium 52.7mg||1 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13.1g|
|Protein 2.2g||3 %|
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Calories per serving: 251
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