Recipe: Lemon blueberry muffins
Cut up some fresh fruit the night before and you've got an easy, fast breakfast or a quick snack to pack in your Lil' Chef's backpack!
Posted — UpdatedHere’s a favorite at my house and super easy to make the night before. Cut up some fresh fruit the night before and you’ve got an easy, fast breakfast or a quick snack to pack in your Lil’ Chef’s backpack!
1/2 cup and two tablespoons sugar, divided
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.
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