Lemon Blueberry Muffins

Cook time: 15 minutes
Servings: 12


  • 2 cups Biscuit/Baking Mix
  • 1/3 cup Sugar
  • 1 Egg
  • 1 cup Sour Cream
  • 1 cup Blueberries Fresh or Frozen
  • 2 teaspoons Lemon Peel grated

  1. In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk the egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups half full. Combine lemon peel and remaining sugar; sprinkle over batter. Bake at 400 degrees 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, makes 1 dozen. (If using frozen blueberries, do not thaw before adding to batter).

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