Preheat oven to 400 degrees.
In a large bowl, mix 2 cups of all purpose flour with a 1/2 cup of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of Crisco shortening.
In a small bowl, whisk together 1/2 cup of sour cream and 1 egg. Add to the dry ingredients and mix until just moistened. Fold in 1 cup of either fresh or frozen blueberries.
For topping: Mix 2 tablespoons of sugar with 1 tablespoon of lemon zest.
Fill lined cupcake pan cups each halfway, should be a heaping spoonful.
Bake for 20-25 minutes.
Zest may burn or turn brown so keep an eye on it.
***These muffins are not terribly sweet so plan accordingly.
Based off of recipes from: tasteofhome Contest Winning Annual Recipes 2010 Cookbook