Lemon Blueberry Muffins

Blueberry Muffins

1 ¼ cups Bisquick Gluten Free mix or Bob’s Redmill Baking Mix

½ cup packed light brown sugar

¾ cup fat-free (skim) milk

½ cup butter, melted

½ teaspoon lemon extract

1 Tablespoon lemon zest

2 teaspoons gluten-free vanilla

2 eggs

¼ cup diced fresh or frozen blueberries

1 teaspoon Bisquick Gluten Free mix

10 fresh strawberry slices

1. Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.

2. In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Mix blueberries with dried ingredients (this keeps them, from sinking in the dough as they bake). In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened.

3. Bake 25 minutes. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.