This recipe creates the blueberry muffins we associate with happy memories, giving them a gluten-free update. Greek yogurt keeps this batter moist, while lemon brightens the berry flavor for a breakfast item that can be enjoyed any time of the day.
Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
Find recipes for Lemon Blueberry Muffins and other Course recipes. Get all the best recipes at . Recipe directions: In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries.
This recipe goes back to a Milk Calendar, which I think was in the 80's. It was a long since favourite, and after making it yesterday, the final muffin was fought over! The cornmeal gives an interesting texture, and the lemon addition is fantastic!