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Lemon Blueberry Muffins

 Lemon Blueberry Muffins
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
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.