Lemon Blueberry Muffins

Mom made some very yummy muffins today. I often don't like things made with Bisquick because I get a strong aftertaste from it (I am unable to smell, so certain flavors are accentuated). This recipe is absolutely perfect! I do so like recipes out of Taste of Home.

Lemon Blueberry Muffins

Quick Cooking: March/April 2005

2 cups biscuit/baking mix
1/2 cup plus 2 tablespoons sugar, divided
1 egg
1 cup (8 oz) 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 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 F 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.

Note: if using frozen blueberries, do not thaw before adding to batter.