Name: Blueberry Sour Cream Lemon Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 packages Martha White Blueberry Muffin Mix; 1 cup buttermilk (or use milk); zest of one lemon; 1/2 cup white sugar; 2 Tbs corn starch; 1/2 cup buttermilk; 1/4 cup lemon juice (fresh is best); 2 egg yolks; 2 Tbs butter; 1/2 cup sour cream; 1 cup confectioner's or powdered sugar; Remaining Sour cream lemon filling after muffins are filled

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Blueberry Sour Cream Lemon Muffins

Blueberry muffins with a sour cream lemon filling and sour cream lemon glaze!

Holy Crap you guys, I ate the whole pan. THE. WHOLE. PAN! I made them while my kids were at school thinking what a great after school snack they would make. Then after school came, and well…none of them were left. I would blame someone else, but I was home. BY. MYSELF.

So bad. I can’t even begin to tell you how utterly delectable these muffins are. And can I say the fact I get to call them muffins is a huge win? Do you know what that means??? Do you? It means I get to eat them for breakfast. And feel totally justified in doing so. Even though they basically have pie filling in them.

If that is not a win, I do not know what is. And guess what else you could totally call a win with these muffins? The fact that I used a mix. Yup. A mix. The Martha White Bluberry Muffin mix to be exact. I picked it up at Smith’s, my local Kroger family store, for only a buck, then doctored it up. So easy.

Now I know that I should be giving you guys pumpkin something, and that I am in the totally wrong season for blueberries and lemons, but c’mon! When is awesomely tasty the wrong season? Never, that is when. And when you get to add in ease and convenience, welp, that just means you should have these every week.

The beauty of this recipe is that by using a muffin mix I literally cut my time in half, which meant I could make these and bake these in roughly half an hour. And I could double or even triple the batch and it would still be super quick.

I started by lining my muffin pan with liners, then mixed up 2 bags of the Martha White Bluberry Muffin mix with 1 cup of buttermilk, and the zest of a lemon. The package calls for milk, and you can use milk if you want, but I used buttermilk because I wanted that tartness buttermilk gives to help balance out some of the sweet I would be adding. The lemon zest is for added flavor.

I put 1 Tbs of the mixed up muffins in the bottom of each liner.

Then I set to work making my sour cream lemon filling. Gah, it was amazing. I love Sour Cream Lemon pie, and thought to myself, “Self, wouldn’t it be nice to have a blueberry muffin with a sour cream lemon filling?” Myself thought, “Yes, very nice indeed.” And so I whipped up a pie filling. It sounds way more complicated than it is,. Basically you need some corn starch, sugar, buttermilk, and lemon juice, you bring it to a boil. Then add in some egg yolks. Boil again. Then stir in some butter, and some sour cream. That is it.

So I made that, and added it into the muffin liners. I had sort of poked a hole in the muffin mix in the liners already, and poured a bit into that. I used about half a TBS, but sometimes it was more like a full. Then I put another dollop of muffin mix over top. I got 12 muffins, barely, doing this. And I had leftover filling. Don’t worry, we use it!

Then I baked.

While baking I took the remaining filling, as you will have some left. And while I wanted to drink it, I restrained myself, and instead stirred in a cup of powdered sugar. Wah-la! Glaze is made.

Then I had to wait. It was torture. They smelled so good. I cleaned my kitchen and mopped my floor during the 17 minute bake time, and 30 minute cooling time.

Then I dipped each muffin in the glaze, and proceeded to eat them. ALL.

I am telling you, they are just that yummy.