Simply Blueberry & Lemon Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From a Quick Cooking magazine from years ago. I love how simple these are to put together using a biscuit/baking mix. If using frozen blueberries, DO NOT thaw before adding to the batter. These are BEST served WARM. Ingredients:
2 cups bisquick (biscuit or baking mix) |
1/2 cup sugar |
1 egg |
1 cup low-fat sour cream |
1 cup fresh blueberries (can use frozen, see note in description) |
3 teaspoons lemon peel, grated |
2 tablespoons sugar |
Directions:
1. Preheat your oven to 400F.
2. In a large bowl, combine the biscuit mix and 1/2 cup sugar.
3. Whisk the egg and sour cream together and then stir it into the dry ingredients - just until moistened.
4. Fold in the blueberries.
5. Fill greased or paper lined muffin cups half full.
6. Combine the topping ingredients (lemon peel & sugar) and sprinkle over the batter.
7. Bake for 20-25 minutes.
8. Cool 5 minutes before removing from pan to a wire rack.
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