Preheat oven to 375°F. Grease muffin tins (for 12 muffins) or line with paper liners.
Place all dry ingredients in a medium mixing bowl and blend well. Add sour cream, egg, and buttermilk. Stir just until moistened. If using dried fruits, fold into batter. Spoon batter into muffin cups, filling them 3/4 full.
Bake 20-25 minutes until golden brown. Remove from pan and serve hot with butter or allow to cool on wire racks.