Lemon Blueberry Muffins

Ingredients:

2 cups biscuit/baking mix

1/2 cup plus 2 tablespoons granulated sugar, divided

1 egg, at room temperature

1 cup (8 ounces) sour cream

1 cup fresh or frozen blueberries (if using frozen, do not thaw)

2 teaspoons grated lemon peel

Directions:

Preheat oven to 400 degrees. In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk 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 peel and remaining sugar; sprinkle over batter. Bake at 400 degrees 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.