Small-Batch Lemon-Blueberry Muffins

small-batch lemon-blueberry muffins Side Dish
Small-Batch Lemon-Blueberry Muffins
  • Prep 10 min
  • Total 25 min
  • Servings 4


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.

No nutrition information available for this recipe

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