Easy Lemon Blueberry Muffins - cooking recipe
Ingredients
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Muffins
2 cups Bisquick Heart Smart mix
1/2 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla
1 cup fat free sour cream
1 cup fresh blueberries, can use frozen
Topping
2 tablespoons sugar
2 teaspoons lemon peel, grated
Preparation
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In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
In a small bowl, whisk the egg substitute, vanilla, and sour cream.
Stir into dry ingredients just until moistened.
Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
Fill greased or paper-lined muffin cups half full.
Combine lemon peel and remaining sugar; sprinkle lemon sugar topping 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 or let cool and seal up in a plastic container.
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