Small-Batch Lemon-Blueberry Muffins

1/2 cup (125 mL) Bisquick* Mix

1/4 cup (50 mL) fat-free egg product

1 tbsp (15 mL) granulated sugar

2 tbsp (25 mL) sour cream

1 tsp (5 mL) grated lemon peel

2 tsp (10 mL) vegetable oil

1/4 tsp (1 mL) vanilla

1/4 cup (50 mL) fresh or frozen (do not thaw) blueberries

1 tsp (5 mL) granulated sugar

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1

Heat oven to 400ºF. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with nonstick cooking spray.
2

In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened. Stir in blueberries. Spoon batter evenly into muffin cups. Sprinkle 1 teaspoon sugar over tops.
3

Bake 12 to 13 minutes or until toothpick inserted in centre comes out clean.

Special Touch : For more texture and interesting tops, sprinkle muffins with coarse sugar instead of granulated sugar.
Variation: For a different flavour, swap the lemon peel with orange peel.