Lemon Blueberry Tea Muffins

1 package (7 1/2 ounces) corn muffin mix 1 tsp. grated lemon zest 1/3 C water 1 can (16 oz) blueberries, well drained (or use equivalent fresh) 1 T sugar

Makes 8 Regular Sized Muffins or 24 Mini-Muffins Preheat oven to 400° F. Spray 24 mini muffin cups or 8 regular sized cups with cooking spray. Combine muffin mix and lemon zest. Stir in water until just blended but still slightly lumpy. Quickly stir in blueberries. Fill cups 2/3 full and sprinkle with sugar. Bake for 10-12 minutes for mini muffins, or 15-20 for regular size muffins. Let stand a few minutes before removing from pan.