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Lemon Blueberry Muffins
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2 cups biscuit/baking mix
1/2 cup plus 2 tablespoons sugar, divided
1 egg
1 cup (8 ounces) sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon peel
In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk together the egg
and sour cream; stir into dry ingredients just until moistened. Fold in
blueberries. Fill greased or paper-lined muffin cups half full. Combine lemon
peel and remaining sugar; sprinkle over batter. Bake at 400° for 20-25
minutes or until a toothpick comes out clean. Cool for 5 minutes before removing
from pan to a wire rack. Serve warm.
Yield: 1 dozen.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |