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!
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.
Blueberry Sour Cream Lemon Muffins
- 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
- 1 cup confectioner's or powdered sugar
- Remaining Sour cream lemon filling after muffins are filled
- 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
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.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.