Lemon Blueberry Muffins
2 cups biscuit/baking mix
1/2 cup plus 2 tablespoons sugar, divided
1 large egg
1 cup sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon zest
In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk 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 zest and remaining sugar; sprinkle over batter.
Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.