Blueberry Muffin Shortcakes

• 1 (1 lb) box blueberry muffin mix
• 12 cup sour cream
• 1 egg
• 34 cup water
• 3 tablespoons oil
• 1 teaspoon lemon extract

1. Heat oven to 425 degrees.
2. Grease bottom & sides of a 9" square pan with cooking spray.
3. Drain blueberries from the muffin mix, rinse and set aside.
4. In medium bowl, mix sour cream, and egg and then gradually stir in water and oil.
5. Stir in muffin mix until just blended.
6. Gently stir in drained blueberries into the batter and spread into the pan.
7. Bake 25-29 minutes or un til golden brown.
8. Cook completely before slicing.
9. Serve with whipped topping.

muffin mix, sour cream, egg, water, oil, lemon

Taken from www.food.com/recipe/blueberry-muffin-shortcakes-172563 (may not work)