Taste of Home
Lemon Blueberry Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
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
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2 cups biscuit/baking mix
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1/2 cup plus 2 tablespoons sugar, divided
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1 large egg
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1 cup sour cream
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1 cup fresh or frozen blueberries
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2 teaspoons grated lemon zest
Directions
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1.
Preheat oven to 400°. 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.
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2.
Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter.
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3.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 169 calories, 6g fat (3g saturated fat), 20mg cholesterol, 220mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 3g protein.
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