Ingredients
2 cups biscuit/baking mix1/2 cup plus 2 tablespoons sugar, divided1 large egg1 cup sour cream1 cup fresh or frozen blueberries2 teaspoons grated lemon zest
Preparation
Preheat oven to 400°. In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk 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 until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
