Smitten Kitchen. Check her out. She cooks a lot of fancy things that I normally would think I'd never be able to make, but she makes it look really easy and provides detailed instructions. She also adapts lots of recipes to make them simpler.
BLUEBERRY MUFFINS (SmittenKitchen)
5 Tbsp. unsalted butter, softened
1/2 c. sugar
1 large egg
3/4 c. sour cream or plain yogurt
1/2 tsp. grated lemon zest
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. blueberries, fresh or frozen (don't defrost if frozen)
Combine butter and sugar with mixer until fluffy. Add egg and beat well, then add sour cream and lemon zest. Sift dry ingredients together and mix into batter just until flour disappears. Gently fold in blueberries. Preheat oven to 375* and grease muffin tins. The batter is very thick, so use a couple spoons or an ice cream scoop to fill muffin cups 3/4 full. I got 10 muffins out of this recipe.
Bake 20-25 minutes until golden on top and toothpick comes out clean. Insert knife around edges to release muffins, then cool on wire rack, or devour immediately. I like mine cut in half with butter spread on the inside.