Preheat oven to 400°. Grease or line a 12 cup muffin pan.

Pour Tracey's Treats Muffin Mix into a large mixing bowl. With mixer on low, stir dry ingredients until blended.

In a separate container, combine milk, oil, eggs, vanilla, and lemon juice. Add liquid mixture to dry mixture. Blend on medium speed (hand mixer) or low speed (stand mixer) until ingredients are thoroughly moistened.

Gently stir in the blueberries. Spoon the batter into the prepared muffin cups, until each cup is almost full (about 1/3 cup of batter per muffin cup). Sprinkle tops with coarse sugar, if desired.

Bake for 25 minutes if using fresh blueberries, 28 minutes if using frozen, or until the tops of the muffins are lightly browned. Take out of muffin pan immediately*. Serve warm.

Makes 12 muffins.

*If some of them stick to the pan, let them cool in the pan for 5 minutes, then they should come out easily.