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

Lemon Blueberry Muffins Recipe

Read Reviews (14)
4.43 14
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(14)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Aug. 22, 2013

I've been making these muffins since they were first published in taste of home, several years ago. Love them. I usually grate up the rind from the whole lemon and double the sugar for the topping as it's so good. Otherwise, I follow the recipe exactly. So good warmed up for 15 seconds in the microwave.

MY REVIEW
Reviewed Apr. 29, 2013

Yum! Super easy to make and very tasty.

MY REVIEW
Reviewed Aug. 30, 2012

Just made these on my lunch hour. Very quick and easy, and really delicious. I followed the recipe as is (except I doubled it) and am very pleased with how they turned out!

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