Lemon Blueberry Muffins 3 Recipe

  • Muffins
  • 4 cups Bisquick (or any baking mix)
  • 3/4 cup sugar
  • 1/8 teaspoon cinnamon
  • 3/4 cup mayonnaise
  • 1/2 cup Milk
  • 2 eggs (Large)
  • 1 teaspoon vanilla
  • 2 teaspoons lemon zest
  • 2 tablespoons Lemon Juice
  • 1 1/4 cups fresh blueberries or frozen, thawed
  • Topping
  • 2 tablespoons Bisquick
  • 3 tablespoons sugar
  • 1 tablespoon Butter, melted
  • 1/8 teaspoon cinnamon
Combine Bisquick, sugar and cinnamon. Reserve 2 tablespoons and set both aside. Mix together mayonnaise, milk, eggs, vanilla, zest, and lemon juice. Add to dry ingredients. Stir just until moistened. Wash blueberries and toss with the 2 tablespoons of reserved dry ingredients. Fold blueberries into batter. Spoon into greased muffin tins. For topping, combine Bisquick, sugar and cinnamon. Stir in butter. Crumble a little of this mixture on the top of each muffin. Bake at 375° for 25 to 30 minutes. These are good served with eggs and bacon or sausage. Can be served at a brunch with an egg casserole or quiche along with fresh fruit.
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