Diabetic Blueberry Muffins

Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener.

Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.