From Paulette Vickery's Recipe Collection

EASY LEMON BLUEBERRY MUFFINS: (Quick Bread Mix)

breads, fruits

1 cup blueberries
1 each egg, beaten
1/3 cup sugar
2 tablespoon butter, softened
1 each lemon
2 cup quick bread mix
2 tablespoon sugar

Thaw blueberries, if frozen, and drain. In medium mixing bowl combine egg, 1/3 cup sugar, and 2 tablespoons softened butter. Grate enough peel from lemon to make 1 tablespoon, and set aside. Squeeze lemon. Add enough milk to extracted lemon juice to make 2/3 cup liquid. Add to mixture in bowl. Stir in Quick Bread Mix. Mix well. Fold in blueberries. Spoon batter into greased or paper bake-cup lined muffin tin cups, 2/3 full. Bake at 400 degrees, 25 minutes, or till golden. While warm, dip muffin tops in melted butter, then in a mixture of 2 tablespoons sugar, and reserved lemon peel.

Yield: 12 servings




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