Lemon Blueberry Muffins
Total TimePrep/Total Time: 30 min.
- 2 cups biscuit/baking mix
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 1 cup sour cream
- 1 cup fresh or frozen blueberries
- 2 teaspoons grated lemon zest
- 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 zest and remaining sugar; sprinkle over batter.
- Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 muffin: 174 calories, 7g fat (3g saturated fat), 20mg cholesterol, 260mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.
Jul 23, 2018
I love the combination of lemon and blueberry so I loved these muffins! I think they would be good with a glaze made of lemon juice and powdered sugar drizzled on top.
Apr 29, 2018
Bisquick and Jiffy are not good choices....make your own baking mix or buy an organic brand....Bisquick and Jiffy are made with genetically modified ingredients....don't eat foods with GMO's...please encourage healthier choices.
Aug 1, 2017
Made this to serve with tea for a neighbor's visit. They were wonderful. Yes, the batter is very thick and I was dubious about having only egg and sour cream for liquid, but they came out moist and fluffy. The lemon sugar streusel adds a lot to the flavor. I'll add a little more lemon zest the next time I make these because I like the tartness and flavor.
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.
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.
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.
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!!
Oct 3, 2013
Found them to be dry. Will try again and make a few adjustments.
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.
Apr 29, 2013
Yum! Super easy to make and very tasty.
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