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Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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


  • 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.

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

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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."

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."

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."

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!!"

Reviewed Oct. 3, 2013

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

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."

Reviewed Apr. 29, 2013

"Yum! Super easy to make and very tasty."

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!"

Reviewed Aug. 30, 2012

"I have made these a dozen times and they are great........I make in large batches and freeze them for a later date. I also add a lemon glaze over the top of the muffin. The best and easiest muffin out there to make. I have had no problem following the recipe as written.......thanks Kris from a fellow Michigander!!!"

Reviewed Aug. 25, 2012

"As other reviewers had written, egg whites were added in place of one egg. You could also add the appropriate amount of egg substitute for the one egg. I am not sure about 1 cup of sour cream, as the acidity and amount in this recipe would overwhelm. If you still wanted to get the full affect, substitute with 1/2 cup sour cream, 1/2 cup plain yogurt. I agree that adding more lemon juice would add to the flavor. Also, if you're not fond of using frozen blueberries, you can always use dried berries and reconstitute with a little bit of water to "plump" them back up. Just be sure to drain them well so excess liquid does not go into the batter."

Reviewed May. 30, 2011

"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 Jun. 7, 2010

"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 May. 27, 2010

"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 Aug. 5, 2009

"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 Aug. 31, 2008

"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!"

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