Lemon Blueberry Muffins

Lemon Blueberry Muffins
Adapted from tasteofhome.com
Lemon Blueberry Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    cups biscuit/baking mix

  • 1/2

    cup plus 2 tablespoons sugar, divided

  • 1

    egg

  • 1

    cup (8 ounces) sour cream

  • 1

    cup fresh or frozen blueberries

  • 2

    teaspoons grated lemon peel

Directions

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 peel and remaining sugar; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. Nutritional Analysis: 1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

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