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nadine giampapa: "I made these without the topping and they were de…" Read More
15Ingredients
30Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup sour cream
- 2/3 cup granulated sugar
- 1/4 cup lemon juice
- 1 lemon (large)
- 2 large eggs
- 3/4 tsp. pure almond extract (optional)
- 1/2 cup unsalted butter (melted and cooled slightly)
- 1 fresh blueberries (generous cup)
- 3/4 cup powdered sugar (sifted)
- 2 Tbsp. fresh lemon juice
- 1 pinch lemon zest
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol190mg63% |
Sodium570mg24% |
Potassium240mg7% |
Protein11g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate111g37% |
Dietary Fiber3g12% |
Sugars58g |
Vitamin A20% |
Vitamin C50% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
nadine giampapa 2 years ago
I made these without the topping and they were delicious. I also substituted ricotta for the sour cream because I had some that needed to be used up. Will definitely make these again.
NvChristine 4 years ago
These are amazing.
Reduced sugar to 1/2 C.
Used vanilla extract instead of almond and exchanged sour cream for full fat Greek yogurt. I didn’t have those 2 items.
These were kinda biscuit like. Will make again when I have blueberries that are about to turn.
Rich Newhart 4 years ago
Amazing muffins used ,a little less white sugar 1/2 cup,added vanilla instead of almond didn t have any. Of course I used more blueberries and added couple handfuls slivered almond trying to decided if they even need glaze so good
Marla M. 4 years ago
Super moist. I reduced the sugar to 1/2 C. Follow the recipe to achieve the exchange of sweetness vs tart. They were still worth my effort and easy to prepare. I used yogurt, I make my own and that’s what I had on hand. For the glaze I used the cream from a refrigerated can of coconut milk (full fat). Whipped it up with 2 tablespoons maple syrup. After muffins cooled glazed top and then put back in warm over to melt over top.
Kara Mackie 5 years ago
Turned out so delicious! I used whole wheat flour and half sugar, half splenda and they're soooooo good!!