Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Mix Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt.

Mix Wet Ingredients: In a separate medium bowl, whisk the egg, then add the milk, oil, sour cream (or yogurt), and vanilla extract. Whisk until smooth.

Combine: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. A few lumps are okay; do not overmix.

Coat Berries: In a small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated. This prevents them from sinking. Gently fold the floured blueberries into the muffin batter.

Bake: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Decorate: Once muffins are fully cooled, prepare the icing. Whisk the powdered sugar, 2 tablespoons of milk, and vanilla together until smooth. It should be thick but pipeable. Add more milk, a teaspoon at a time, if it’s too thick. Transfer icing to a piping bag or a zip-top bag with a tiny corner snipped off. Drizzle stripes across each muffin to create “bandages.” Immediately place two candy eyes on each muffin before the icing sets.