Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane.—Kris Michels Walled Lake, Michigan

This recipe is:

Quick

[X]

Rate Lemon Blueberry Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Blueberry Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

2 cups reduced-fat biscuit/baking mix
1/2 cup plus 2 tablespoons sugar, divided
1 egg
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon peel

Directions

In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk together the egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups half full. Combine lemon peel and remaining sugar; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Originally published as Lemon Blueberry Muffins in Easy Cooking for Diabetics , p59

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas