Easy Lemon Blueberry Muffins - cooking recipe

Ingredients
    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
    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.

Leave a comment