Step 1: Pre-heat oven to 375 degrees.
Step 2: In large mixer bowl combine sugar and butter. Beat at medium speed, scraping bowl often, until creamy Add sour cream, lemon juice, 1 1/2 teaspoons lemon peel and egg. Continue beating, scraping bowl often, until well mixed.
Step 3: In medium bowl stir together flour and baking soda.
Step 4: By hand, stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries.
Step 5: Spoon into greased or paper-lined 12-cup muffin pan.
Step 6: TOPPING: In small bowl stir together 1 tablespoon sugar and 1/2 teaspoon lemon peel. Sprinkle about 1/4 teaspoon mixture on top of each muffin.
Step 7: Bake for 20 – 25 minutes or until lightly browned.
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