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

Blueberry muffins with a sour cream lemon filling and sour cream lemon glaze!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, lemon, muffins, sour cream
Servings: 12
Calories: 141kcal
Author: Rachael


  • 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
  • Enjoy!


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