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Lemon-Blueberry Muffins Recipe


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      Lemon-Blueberry Muffins

Category   Breakfast - Brunch
Sub Category   None

2 Cups Biscuit Mix
1/2 Cup Sugar
1 Egg
1 (8-Ounce) Container Sour Cream
1 Cup Fresh Or Frozen Blueberries
2 Teaspoon Grated Lemon Zest2
2 Tablespoons Sugar

1. Preheat oven to 400. Then In a large bowl, combine biscuit/baking mix and sugar.
2. Whisk egg & sour cream; stir into dry ingredients just until moistened then fold in fresh or frozen blueberries.
3. Fill greased or paper-lined muffin cups half full then combine lemon peel and sugar; sprinkle over batter.
Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 5 min before removing from pan to a wire rack

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