LEMON BLUEBERRY MUFFINS

LEMON TEA MUFFINS
Taste of Home Contest Winning 2006 pg. 150.

These were a really good afterschool snack for the kids. Made normal size but next time would do mini.  They are very lemony.  Quite a few steps so it was nice making them in the afternoon instead of morning.

LEMON BLUEBERRY MUFFINS
These are super easy to make and yummy!  Loved the topping.  Would like trying to substitute the 1/2 the sour cream with yogurt.  Found in taste of home cookbook annual recipes 2010 pg 144.

UPDATE: Liked these even better the next day.  Super Yummy!

Ingredients

• 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 (see note below)

• 2 teaspoons grated lemon peel

Nutritional Facts

1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

In a large bow, combine biscuit mix and 1/2 cup sugar.  Whisk egg and sour cream; stir ingredients just until moistened.  Fold in blueberries.

Fill muffin cups.

Combine lemon peel and remaining sugar (2 T) and sprinkle over batter.

Bake at 400 for 20-25 minutes.  Let set 5 minutes before removing.

If using frozen blueberries, use without thawing to avoid discoloring the batter.