Blueberry Lemon Muffins Recipe
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Blueberry Lemon Muffins Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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


  1. 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.
  2. 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 2007, p59

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