Small-Batch Lemon-Blueberry Muffins

 

1/2

cup Bisquick Heart Smart® mix

1/4

cup fat-free egg product

1

tablespoon sugar

2

tablespoons fat-free sour cream

1

teaspoon grated lemon peel

2

teaspoons vegetable oil

1/4

teaspoon vanilla

1/4

cup fresh or frozen (do not thaw) blueberries

1

teaspoon sugar

• 1 Heat oven to 400°F. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with cooking spray.
• 2 In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened. Stir in blueberries. Spoon batter into muffin cups. Sprinkle 1 teaspoon sugar over tops.
• 3 Bake 12 to 13 minutes or until toothpick inserted in center comes out clean.