Lemon Blueberry Muffins Recipe
Lemon Blueberry Muffins Recipe photo by Taste of Home

Lemon Blueberry Muffins Recipe

Publisher Photo
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

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Fill greased or paper-lined muffin cups half full. Combine lemon peel and remaining sugar; sprinkle over batter.
  3. 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.
Originally published as Lemon Blueberry Muffins in Quick Cooking March/April 2005, p33

Nutritional Facts

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.

Reviews for Lemon Blueberry Muffins

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 13, 2014

"I have been making these for years and they are to die for! Always get compliments. Be careful to use only the yellow rind of the lemon and not the white pith."

MY REVIEW
Reviewed May. 13, 2014

"I didn't have any bisquick in the house so I used a recipe for homemade bisquick. (2cup (125 g) flour, 3 teaspoons (8 g) baking powder, 1/2 teaspoon salt, 2 tablespoon (15 g) shortening, oil, or melted butter, mix dry ingredients and then cut in the shortening/oil or melted butter) After I added the sour cream and egg this batter was very, very dry I had to add 2 tbs lemon juice and enough milk to make a half cup of additional liquid. That made the batter just the right consistency. Overall I thought these muffins were really tasty and easy to make. Next time I will have Bisquick on hand to see if it works without the addition of the extra liquid."

MY REVIEW
Reviewed May. 12, 2014

"They were not sweet enough. After the first batch I started using 3/4 cup of sugar. Great base recipe though! I used it to make banana walnut and chocolate chip also."

MY REVIEW
Reviewed Mar. 2, 2014

"my kids INHALED these!! Doubled the recipe so that I could keep extras in the freezer for a quick on go breakfast. After baking, I also drizzled them with a glaze of lemon juice and powdered sugar for an extra citrus punch. This one is a keeper for sure!!"

MY REVIEW
Reviewed Oct. 3, 2013

"Found them to be dry. Will try again and make a few adjustments."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT