~Blueberry Lemon Muffins~

1.5 cups All purpose Baking mix <— (can be used to make pancakes/biscuits)

1/4 cup butter (melted but a little cold) 

1 cup fresh blueberries/ frozen blueberries 

Pinch of salt 

2/3 cup sugar 

1 lemon zested 

Juice of 1 lemon 

2 tbsp almond milk/ any milk of choice

1/4 cup sour cream 

A few drops of vanilla extract 

• In a bowl whisk: sour cream, melted butter (I melted it and then put it in the refrigerator for 5 minutes), sugar, milk, lemon juice and vanilla together. 
• In a separate bowl, mix the flour, blueberries, lemon zest together 
• Fold in the flour mix with the wet ingredients (don’t over mix) 
• You should be able to scoop the mix up ( it’ll be thicker than cake batter)
• Divide it up in paper lined muffin cups and bake on 370 for 20 minutes. Check with a toothpick to see if they’re done and enjoy!