Go Ask Mom

Go Ask Mom

Recipe: Lemon blueberry muffins

Posted August 22, 2013
Updated August 23, 2013

Here’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!


2 cups Bisquick
1 egg
1 cup sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon peel
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.

Susan Caldwell is the mom of two in Raleigh and owner of cooking studios for kids and teens, including Lil' Chef in North Hills. Go Ask Mom features recipes every Friday. Check's database for more.


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  • seenbetterdaze Aug 24, 2013

    I used to bake Bisquick muffins like this and I liked to add a large dollop of Apricot Jam and/or Strawberry Jam...yummy!

  • shall6 Aug 23, 2013

    Thank you @marytaylor and @susan ... just added it in to the recipe above.


  • susan28 Aug 22, 2013

    So sorry... It's 1/2 cup and 2 tablespoons, divided!

  • marytaylor Aug 22, 2013

    Sugar is not listed in the ingredients but is listed in the directions. How much sugar total?