Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Blueberry muffins with a hint of fresh lemon zest adds a special flavor to these scrumptious muffins.
Heat oven to 375°F. Grease muffin pan cups or place paper baking cups into muffin pan cups; set aside.
Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.
Combine flour and baking soda in bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon into prepared muffin pan cups.
Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pan.
Dietary Fiber: 1g
Really good and simple. I like the fact that there is not very much sugar in the recipe. I have made the recipe as printed several times. I also have used the base recipe to make orange/cranberry muffins. I use 1/4 cup orange juice concentrate, zest from one orange and 1 cup of craisins. I soak the craisins in water for about 30 minutes, then drain before adding them to the batter.
Very nice recipe. Regarding the frozen blueberries, it works well to use them frozen (unthawed). Just give them a quick rinse and then a few stirs into your batter. Frozen blueberries that have been thawed tend to turn the batter blue - which doesn't affect the flavor, but might not be the look you are going for. Frozen blueberries will thaw during baking. Enjoy!
Muffins are really good. Not quite sweet enough for me so I will be upping the sugar when I make them again and I will make them again.
Hello! We love this recipe and this is the 2nd time we're baking it today! Thank you so much for this simple and lovely recipe! Thank you for sharing :)
Five stars from a retired chef. Easy and really pulls in the rave reviews. Generously butter the muffin pan and don't overfill.
Hi, Love the muffins.....wonderful recipes bakers. Just a small change (1 cup fresh or frozen blueberries (unthawed)). I think it needs to be changed to read thawed. Certainly don't mean to be picky just thought you would want to know.
Absolutely delicious - was wondering if it could be made into a loaf cake?
This is an amazing recipe ! Simple and delicious ! The lemon zest adds an element of surprise! I get asked to bake these over and over by friends and family !
These muffins are the best recipe yet. They are moist and the hint of lemon gives them a wonderful flavor. Try some 'Cinnamon Sugar Butter Spread' on them for an extra treat!
Awesome, I didn't have any sour cream so I substituted vanilla yogurt, I also added 1/2 cup of crushed blueberries. Really yummy
Moist and delicious!
All I can say is wonderful! This recipe comes out great everytime. I anxiously await blueberyy season each year in order to make this recipe with my fresh picked blueberries, The lemon highlights the flavor of the blueberries.
Highly recommend this! My family loves it! The combination of the fresh emon zest & juice along with the fresh blueberries really adds a wonderful flavor to the muffins. It definitely lives up to it's name as "Prize Winning".
Since my family loves blueberries, I added an extra 1/2 cup of fresh blueberries. They were delicious.
I really like the light lemon flavor in the muffins.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2103
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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