Lemon Blueberry Muffins Recipe

First, preheat the oven to 400 ° F.

Combine the biscuit mix, 1/3 cup sugar, butter, and egg.

Grate 1 tablespoon lemon peel and set aside.

Squeeze the juice from the lemon and add enough milk to make 2/3 cups of liquid.

Add the liquid to the biscuit mixture and mix well.

Then, gently fold in the blueberries.

Spoon the batter into a twelve cup, well-greased muffin tin or paper muffin cups. 

Bake the muffins in the oven for 25 minutes, or until done. Use a toothpick, to check for doneness.

Remove the muffins from the oven and allow them to cool just enough to handle.

Mix together the melted butter, sugar, and lemon peel for the topping.

Remove the lemon blueberry muffins from the muffin pan, and dip muffin tops in the topping mixture.