Blueberry Lemon Muffins are the perfect choice for breakfast or snacks. Thanks to starting with a cake mix, these come together quickly with little effort. The sour cream and pudding mix add extra richness and moisture to the muffins.
I sometimes top these muffins with powdered sugar or coarse sugar, but they are just as tasty without. A simple lemon glaze of lemon juice and powdered sugar is also an option.
Blueberry Lemon Muffins Recipe
2 medium lemons (see instructions)
1 package (about 15.25 ounces) lemon cake mix
1 (3-ounce) package instant lemon pudding mix
1 cup sour cream
4 large eggs
1/2 cup (8 Tablespoons) butter, melted and cooled to room temperature
1-1/2 cups fresh blueberries (may substitute frozen)
Confectioner’s sugar, optional
Remove the zest from the lemons and set aside. (I use a microplane to remove the zest.) Cut the lemons in half and juice them. If needed, add water to equal 1/2 cup.
Beat cake mix, pudding mix, sour cream, eggs, butter, lemon zest, and lemon juice together in a large bowl for 2 minutes at medium speed. The batter will be very thick and spongy. Gently fold in the blueberries. Divide the batter evenly into muffin tins.
Bake for 25 to 30 minutes. Check with a skewer or toothpick. It should come out clean. Let the muffins cool completely to room temperature.
Sift the confectioner’s sugar over the top of the muffins, if using. Place muffins in a sealed container or bag to keep them from drying out.
Yield: 24 muffins
• The same mixture will also work for regular or mini-loaves. Adjust the baking time longer for regular loaves. Mini-loaves should take about the same time as muffins.
Blueberry Lemon Muffins Recipe Photo ©2021 Peggy Filippone