When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. -Kris Michels,Walled Lake, Michigan
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk together the egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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