| | Directions | | Combine Bisquick, sugar and cinnamon. Reserve 2 tablespoons and set both aside. Mix together mayonnaise, milk, eggs, vanilla, zest, and lemon juice. Add to dry ingredients. Stir just until moistened. Wash blueberries and toss with the 2 tablespoons of reserved dry ingredients. Fold blueberries into batter. Spoon into greased muffin tins. For topping, combine Bisquick, sugar and cinnamon. Stir in butter. Crumble a little of this mixture on the top of each muffin. Bake at 375° for 25 to 30 minutes. These are good served with eggs and bacon or sausage. Can be served at a brunch with an egg casserole or quiche along with fresh fruit. |
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| Ingredients | | - |  | Muffins |
| - | | 4 cups Bisquick (or any baking mix) |
| - | | 3/4 cup sugar |
| - | | 1/8 teaspoon cinnamon |
| - | | 3/4 cup mayonnaise |
| - | | 1/2 cup Milk |
| - | | 2 eggs (Large) |
| - | | 1 teaspoon vanilla |
| - | | 2 teaspoons lemon zest |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 1/4 cups fresh blueberries or frozen, thawed |
| - | | Topping |
| - | | 2 tablespoons Bisquick |
| - | | 3 tablespoons sugar |
| - | | 1 tablespoon Butter, melted |
| - | | 1/8 teaspoon cinnamon |
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