Lemon Blueberry Muffins Recipe

Pre-heat oven to 400 ° F.

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

Grate 1 tablespoon lemon peel, and set aside.

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

Add liquid to the biscuit mixture and mix well.

Gently fold in blueberries.

Spoon batter into twelve well-greased muffin cups, or paper muffin cups.

Bake for 25 minutes, or until done. Use a toothpick, to check for doneness.

Remove from oven and allow to cool just enough to handle.

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

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