Lemon Blueberry Muffins That Taste Extraordinary

I bet you can't stop at just one!

Lemon Blueberry Muffins

2 cups Biscuit/baking mix

½ cup plus 2 Tbsp. sugar or sugar substitute, divided

1 egg

1 cup (8 ounces) reduced fat sour cream

1 cup fresh or frozen blueberries

2 tsp. grated lemon peel

In a large bowl, combine the biscuit mix and ½ cup sugar. Then, blend the egg and sour cream and stir into the dry ingredients just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups half full. Combine the lemon peel and remaining sugar and sprinkle over the batter. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from oven to a wire rack. Note: If using frozen blueberries, do not thaw before adding to batter. Makes 12 standard size muffins or 24 mini muffins.

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