In a large bowl, combine the biscuit mix and ½ cup of sugar.
Whisk the 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 peel and remaining sugar; sprinkle over batter.
Bake at 400 deg for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Note: If using frozen blueberries, do not thaw before adding to batter.
Addition comments submitted with recipe!
This wonderful recipe was given to me by a dear Amish lady who served us at breakfast while visiting. I have in turn served to our guests and family and have passed this recipe on to many. Everyone has remarked how "lite" the muffins are and the slight lemon taste just enhances the flavor of the blueberry. These also fit nicely in lunch totes as well as a afternoon snack. A real easy recipe for "little hands" to assist in baking.