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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

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

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.

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.