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|Calories290Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Angela J. 3 months ago
They turned out great. Very moist. I enjoy the hint of lemon in these. I will definitely make them again.
Amanda Hellwig 8 months ago
I used this recipe as a guide - I used several substitutes as I was missing a lot of ingredients Substitute - Honey for sugar - just a little healthier - Sour cream for low fat Greek yogurt - Condensed milk for buttermilk: ensure to mix lemon juice with condensed milk first I love lemon so I added more zest and an extra tbsp of lemon juice
chantelle G a year ago
I definitely could have put more mix in each. Despite that, they came out devine. delicious!
DeEtta Iverson a year ago
Wonderful muffins! I made these for my daughter and husband, and they loved them. Just enough lemon and not too sweet. I used raw sugar on top.
Tayler Schulte a year ago
not good too much lemon
Kat a year ago
These are really great. I changed the recipe a tad (I had no buttermilk or regular milk so I made buttermilk with half and half and I added a few more blueberries) and they turned out delicious. I also don’t have an electric mixer so just did it by hand and it was fine. I didn’t add the glaze or sugar on top, just plain muffins and they don’t need anything else. Next time I’ll add maybe 3 tbsp of lemon zest cause I love that flavour. All in all these will be my new go-to. Very moist.
Lisa Ortega a year ago
Moist & delicious will definitely make these again, pinned!
Burdine a year ago
Muffins were great! They took some effort to make but everyone LOVED them and they stayed fresh for quite a few days.
Sandy D. 2 years ago
muffins were delicious!
Will C. 2 years ago
Tasted so good. Definitely will be made again
Cheryl Baugus 2 years ago
These muffins were amazing! I followed the directions using the sugar topping rather than the glaze. I wouldn’t change a thing. They were perfect with fresh blueberries grown by my parents!
stephanie p. 2 years ago
Amazing recipe! I had to bake them a little longer at 400° because we like them crispy and browned on top. I will definitely make this again.
Blaire Johnson 2 years ago
5 stars without a question! I cannot rave enough how delicious these muffins taste and they were so fun to make also! i used the rind of an entire lemon. the part of the recipe where you are using your fingers to incorporate the lemon rind and sugar-coolest thing ever! i also used a pint of blueberries, not sure if the measurement in the recipe equals a pint, but i threw the whole thing in. I used the fancy sugar topping and am glad that i did. a lemon glaze would have been too much lemon.
P Kelly 2 years ago
Very well. Great reviews
Kate Ambach 2 years ago
Just what we wanted. This will be my go-to blueberry muffin recipe from now on. Especially love the lemon.
Cindy 3 years ago
Delish...new go to lemon blueberry muffins! Had all ingredients on hand, took some time to make, but well worth it.
Jenna H. 4 years ago
They turnt out great! I left out the lemon and used brown sugar instead, which I think made these cupcakes even better than they would have been! This was a really good muffins recipe
Kelly Mierzejewski 4 years ago
With a few substitutions (1/2 whole wheat and Greek yogurt for the sour cream and water instead of milk) these were the best muffins I have ever made.