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Small-Batch Lemon-Blueberry Muffins

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  • Prep 10 min
  • Total 25 min
  • Servings 4
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Aug 4, 2010
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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

  • 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

  • Tip 1
    Special Touch : For more texture and interesting tops, sprinkle muffins with coarse sugar instead of granulated sugar.
  • Tip 2
    Variation: For a different flavour, swap the lemon peel with orange peel.

Nutrition Information

No nutrition information available for this recipe
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