2 c. Bisquick
1/4 c. sugar
1 c. sour cream
1 egg
1 c. blueberries
Grated lemon peel from one lemon
2 tbsp. sugar

Preheat oven to 400 degrees. Lightly grease 12 muffin pan cups. In medium bowl combine biscuit mix and sugar. Make a well in center of mixture; add sour cream all at once and egg. Beat until well combined.

With rubber scraper, gently fold blueberries into batter. Scoop about 1/4 cup batter into each prepared muffin cup. Combine lemon peel and sugar; mix well. Sprinkle over batter in each muffin cup. Bake 20-25 minutes or until golden brown.