2 cups Bisquick
1 cup sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon peel
1/2 cup and two tablespoons sugar, divided
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 peel and remaining sugar; sprinkle over batter.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack