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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

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

Directions

  • 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.
  • Fill greased or paper-lined muffin cups half full. Combine lemon zest and remaining sugar; sprinkle over batter.
  • 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
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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