Guest Post - Elizabeth Ann of Elizabeth Ann's Recipe Box

What breakfast foods come to mind when you of having them on a Sunday morning? How about blueberry muffins to accompany that cup of coffee? I am recipe swapping again with my good friend, Elizabeth Ann. Read here for her blueberry muffins and check out her blog
 for my homemade bagels recipe.
Enjoy!

Hi! I am Elizabeth Ann of Elizabeth Ann's Recipe Box!

I love spending time in the kitchen, cooking and baking for others, and I ADORE home-cooked meals with lots of friends and family around the table!
Today, I want to share a delicious recipe that combines lemon and blueberry to make the perfect muffin!! 

Lemon Blueberry Muffins

4 cups plus 2 Tbsp. all-purpose baking mix, divided (I used Bisquick) 

3/4 cup plus 3 Tbsp. sugar, divided

1/4 teaspoon ground cinnamon, divided

3/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise

1/2 cup milk

2 large eggs

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1 1/4 cups fresh or frozen blueberries

1 tablespoon melted butter

Preheat oven to 400°. Whisk together 4 cups baking mix, 3/4 cup sugar, and 1/8 tsp. cinnamon in a large bowl; reserve 2 Tbsp. mixture. Make a well in center of remaining sugar mixture in bowl.

Whisk together mayonnaise and next 4 ingredients; add to sugar mixture in large bowl, stirring just until moistened.

Toss blueberries with reserved 2 Tbsp. sugar mixture. Carefully fold blueberries into batter. Spoon into a lightly greased muffin pan, filling almost completely full.

Stir together 1 Tbsp. melted butter and remaining 2 Tbsp. baking mix, 3 Tbsp. sugar, and 1/8 tsp. cinnamon until mixture is crumbly; sprinkle over batter in pan.

Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool 10 minutes.

Southern Living