BLUEBERRY LEMON MUFFINS

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Blueberry Lemon Muffins image

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

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

2 cups reduced-fat biscuit/baking mix
1/2 cup plus 2 tablespoons sugar, divided
1 large egg
1 cup reduced-fat sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk together the 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #breads     #breakfast     #fruit     #berries     #brunch

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