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
Ingredients
- 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
Reviews
Lemon and blueberry are our favorite Spring/Summer flavor combo. These muffins were so easy and flavorful. They freeze great too. I made a double batch to keep in the freezer for quick breakfast options for the kids.
I wanted something with more lemon because I had a ton of lemon juice! So the the sour cream mixture, I added 1/4 cup more sugar, 1 TBS of lemon juice, 2 TBS butter, and 1 tsp vanilla, they are super delicious!
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.
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.
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.
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.
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.
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.
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!!
Found them to be dry. Will try again and make a few adjustments.