Easy Lemon Blueberry Muffins

• Muffins
• 2 cups Bisquick Heart Smart mix
• 1/2 cup sugar
• 1/4 cup egg substitute
• 1 teaspoon vanilla
• 1 cup fat free sour cream
• 1 cup fresh blueberries, can use frozen
• Topping
• 2 tablespoons sugar
• 2 teaspoons lemon peel, grated

1. In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
2. In a small bowl, whisk the egg substitute, vanilla, and sour cream.
3. Stir into dry ingredients just until moistened.
4. Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
5. Fill greased or paper-lined muffin cups half full.
6. Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter.
7. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.

muffins, sugar, egg substitute, vanilla, sour cream, fresh blueberries, topping, sugar, lemon peel

Taken from www.food.com/recipe/easy-lemon-blueberry-muffins-339795 (may not work)