Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins RecipePhoto by: Taste of Home Lemon Blueberry Muffins Recipe Rating 4

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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

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Lemon Blueberry Muffins Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
    •
10 20 30

Ingredients

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

Directions

  • In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk 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 inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Originally published as Lemon Blueberry Muffins in Quick Cooking March/April 2005, p33

Tip

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

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Reviews for Lemon Blueberry Muffins (7)

Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins

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Reviewed on May. 30, 2011 by BakinGymnast

I think I made a mistake using fat-free sour cream instead of reduced fat, so they were pretty flat. I thought the muffins weren't sweet enough, they tasted a lot like the sour cream. I didn't like this recipe very much.


Reviewed on Jun. 07, 2010 by meganshakes

These were easy and yummy. After reading the other reviews I added a tablespoon of lemon juice to the batter for extra flavor, and used two egg whites instead of one egg. The lemon flavor was subtle but good, and the muffins were very tender and light. The blueberries I used were pretty big and burst while baking so the muffins were a little unstable so I would recommend trying to use smaller blueberries to avoid that. Overall, very good. My two year old gobbled his right up.


Reviewed on May. 27, 2010 by grensrud

These were okay, not my favorite, but would make again in a pinch. Were very quick and baked up nicely. I did omit the lemon peel and substitued lemon juice instead because I didn't have any lemons.


Reviewed on Aug. 05, 2009 by alexiamahaffey

I also used fat free yogurt. Good but not enough lemon taste for me. I'll probably try adding a little lemon juice to the batter and see what that does.


Reviewed on Jan. 25, 2009 by delowenstein


Reviewed on Aug. 31, 2008 by cookbookmom

I substitute fat free yogurt for the sour cream and use 2 egg whites instead of one egg to lighten the recipe even more. Works great!


Reviewed on Aug. 31, 2008 by cookbookmom

 
 
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