2 c. Part-Skim Ricotta Cheese
3 Eggs
2 Tbsp. Sour Cream
1/4 c. Butter, melted
1/2 c. Baking Mix
1/3 c. Granulated Sugar
1 Tbsp. Cornstarch
1/3 c. Warm Water
1/3 c. Granulated Sugar
2 Tbsp. Lemon Juice
2 c. Blueberries
Sour Cream, for garnish

In mixing bowl combine ricotta cheese, eggs, sour cream and butter.
Stir in the baking mix and 1/3 c. sugar just until moistened.
Spoon batter into greased or paper lined muffin tins.
Bake 30 minutes at 350°F.

In a saucepan combine cornstarch and warm water, stirring until no lumps appear.
Stir in the remaining 1/3 c. sugar, lemon juice and blueberries.
Cook over medium heat, stirring constantly until mixture thickens.

To serve place a muffin on a plate and spoon blueberry mixture over top of muffin.
Top with a dollop of sour cream.