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Home » Bakery » Blueberry Sour Cream Lemon Muffins
This post may contain affiliate links. See my Full Disclosure for further details.

Blueberry Sour Cream Lemon Muffins

By Rachael | Updated on November 15, 2018

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This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

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

Blueberry Sour Cream Lemon Muffins. Blueberry muffins with a sour cream lemon filling and a sour cream lemon glaze. Perfection!

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.

horizontal-blueberry-lemon-sour-cream-muffin

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.

blueberry-lemon-sour-cream-product-shot

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.

horizontal-whole-muffin

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.

product-close-up-martha-white-blueberry

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.

in-pan-muffin-tin-shot

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.

unglazed-muffins

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.

glazing-muffins

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

I am telling you, they are just that yummy.

lemon-blueberry-filled-muffin

Sour Cream Lemon filled Blueberry Muffins, with sour cream lemon glaze. Utterly delectable.

Blueberry Sour Cream Lemon Muffins

Blueberry muffins with a sour cream lemon filling and sour cream lemon glaze!
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Course: Dessert
Cuisine: American
Keyword: blueberry, lemon, muffins, sour cream
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 141kcal
Author: Rachael

Ingredients

  • 2 packages Martha White Blueberry Muffin Mix
  • 1 cup buttermilk or use milk
  • zest of one lemon

Sour Cream Lemon Filling

  • 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

Glaze

  • 1 cup confectioner's or powdered sugar
  • Remaining Sour cream lemon filling after muffins are filled

Instructions

  • Preheat oven to 425 degrees F
  • Line a muffin pan with liners
  • In a medium sized bowl mix 2 bags of the Martha White Bluberry Muffin mix with 1 cup of buttermilk, and the zest of a lemon.
  • Put about 1 Tbs of the mixed up muffins batter in the bottom of each liner.
  • Set aside.
  • In a medium size pot, whisk together sugar and corn starch.
  • Put over medium-high heat and slowly add in buttermilk and lemon, whisking together.
  • Stir and bring to a boil.
  • Let boil 2 minutes, then remove from heat and stir.
  • Add in 2 egg yolks, and whisk it all together.
  • Return to the heat, and bring to a boil again, stir well, boil 1 minute. It should be nice and thick.
  • Remove from heat, stir in butter, then stir in sour cream.
  • Go back to muffin tin, and slightly indent the batter inside the liners to form a well. Put between 1/2-1 Tbs sour cream lemon filling in each muffin.
  • Spoon additional muffin batter over the top.
  • You should get 12 muffins, but it will be tight, so try to use batter evenly.
  • Put in oven and bake 15-17 minutes.
  • Meanwhile, take remaining sour cream lemon filling and add 1 cup powdered sugar. Whisk until fully incorporated. Set aside
  • When muffins are done baking, and golden brown on top, remove from oven.
  • Let cool on cooling rack 5-10 minutes, then put in fridge for 15-20 more.
  • Dip each muffin in glaze
  • Enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 59mg | Potassium: 62mg | Sugar: 20g | Vitamin A: 210IU | Vitamin C: 2.1mg | Calcium: 49mg | Iron: 0.1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Find the Martha White baking mixes at your local Kroger store with this store locator!

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

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Related categories:
Bakeryblueberry blueberry muffin lemon lemon blueberry glazed muffin Martha White muffins

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Rachael from Eazy Peazy Mealz

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