Preheat over to 400° F. Grease twelve 2-1/2" muffin cups.
In a small bowl, toss blueberries with 1 Tbsp. of the flour;
set aside. In a large bowl, combine 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes. Yields 12 muffins.
*When baking, stir unthawed blueberries lightly dusted with flour into batters.