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Small-Batch Lemon-Blueberry Muffins
small-batch lemon-blueberry muffins
Side Dish
2 Ratings
0 Comments
Prep
10
min
Total
25
min
Servings
4
Pinterest
1
Print
16
Save
2
Email
0
Ingredients
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
Steps
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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.
Expert Tips
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.
Nutrition Information
No nutrition information available for this recipe
© 2021 ®/TM General Mills All Rights Reserved
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