Lemon-Blueberry Muffins

Lemon-Blueberry Muffins Recipe
Hands-On Time: 10 min., Total Time: 43 min.


Makes 12 servings

Recipe from

Southern Living Food for Today


4 cups plus 2 Tbsp. all-purpose baking mix, divided
3/4 cup plus 3 Tbsp. sugar, divided
1/4 teaspoon ground cinnamon, divided
3/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise
1/2 cup milk
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 1/4 cups fresh or frozen blueberries
1 tablespoon melted butter


Preheat oven to 400°. Whisk together 4 cups baking mix, 3/4 cup sugar, and 1/8 tsp. cinnamon in a large bowl; reserve 2 Tbsp. mixture. Make a well in center of remaining sugar mixture in bowl.

Whisk together mayonnaise and next 4 ingredients; add to sugar mixture in large bowl, stirring just until moistened.

Toss blueberries with reserved 2 Tbsp. sugar mixture. Carefully fold blueberries into batter. Spoon into a lightly greased muffin pan, filling almost completely full.

Stir together 1 Tbsp. melted butter and remaining 2 Tbsp. baking mix, 3 Tbsp. sugar, and 1/8 tsp. cinnamon until mixture is crumbly; sprinkle over batter in pan.

Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool 10 minutes.