Blueberry Muffins With Lemon Glaze (VIDEO)
These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!
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Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is “optional, but highly necessary.” My oh my is it good!
This muffin recipe couldn’t be easier – both the blueberry muffins and the sweet lemon glaze. I scored major points with my family and they devoured these quickly. They are fantastic with a big mug of tea or coffee and the glaze make these completely irresistible and stunning for summer brunch parties. Everything about these is good.
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Watch How to Make Blueberry Lemon Muffins:
I hope you are excited about making blueberry lemon muffins after watching that video! The texture of these muffins is just right. They are 100 times better than Costco muffins so if you like those, you’ll go nuts for these homemade blueberry muffins!
Ingredients for Blueberry Muffins:
Cook’s Tip: Measuring correctly in baking is everything! Watch our top tips and tricks on how to measure ingredients accurately.
This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.
You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.
More Blueberry Recipes to Explore:
It’s blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!
- Blueberry Pierogi – these bring back childhood memories
- Blueberry Lemon Cake Recipe – reader favorite!
- Blueberry Crumble – loaded with juicy blueberries
- Pear Blueberry Smoothie – so smooth and refreshing.
The Secret to Baking with Frozen Blueberries:
If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.
Print-Friendly Recipe for Blueberry Lemon Muffins:
Blueberry Muffins Recipe with Lemon Glaze
These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!
Ingredients
Ingredients for Blueberry Muffins:
- 2 eggs (large), room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra LIGHT olive oil not extra virgin
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour *measured correctly
- 2 tsp baking powder
- 2 tsp lemon zest from 1 large lemon
- 2 Tbsp lemon juice from 1 large lemon
- 1 1/2 cups fresh blueberries rinsed and dried
Optional (but highly necessary) Lemon Glaze Recipe:
- 1 cup powdered sugar
- 1 1/2 Tbsp fresh lemon juice (use 1 1/2 to 2 Tbsp)
- 1/2 tsp lemon zest
Instructions
How To Make Blueberry Muffins Recipe:
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Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.
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Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
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In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.
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Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
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Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.
How to Make Lemon Glaze Recipe:
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In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you love this blueberry muffin recipe! It’s a keeper! If you try it, let me know how much you loved it!
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These blueberry muffins are delicious and really easy to make! Thank you for the recipe. I’ve tried a few of your baked goods recipes and they’re all great but I particularly like this one. Best of luck!
That’s so great! It sounds like you have a new favorite! Thank you for that awesome review Andi!
Hi Natasha!
First of all, I loooove your recipes! Always delicious and easy! I am excited to make those but am wondering if I can make them in advance or will they dry up?
Thank you:)
Hi Marina, these stay great at room temperature overnight but I would refrigerate them if keeping longer than that. They keep refrigerated well for 3-5 days (we haven’t tested them longer because they always disappear by then).
Natasha, is it okay to use pure sunflower oil instead of extra light olive oil for lemon blueberry muffins?
Hi Dina, I have not tested that so I cannot advise. If you experiment please let me know how you like that
Yes, I experienced and the muffins turned out awesome! Your recipes are always best!
Yes , I experienced and the muffins turned out awesome! Your recipes are always the best!
hank you so much Dina! I’m so happy to hear that 🙂
Made these this weekend! Wonderful recipe👌 Keeper
Thank you Natasha !
I’m so happy to hear that! Thank you for sharing your great review, Karen!
hi. what substitute can i use for the sour cream? will buttermilk be fine to use?
Hi Natasha! (Hey great name!) I haven’t tested that so I can’t say for sure how it would affect the consistency. A plain Greek yogurt may work best as a substitute but again, I haven’t tested with regular yogurt or buttermilk.
This is a late response, but maybe it will help someone else later on. I’ve made these with sour cream, as called for, as well as with buttermilk, and either way they’ve always turned out fantastic!
Thank you so much for sharing that with me, Nicole!
Your blueberry and lemon muffins are our favourite, delicious..great recipe, thank you
Hi Sue! I’m so happy you found a favorite on our blog!
They are the best muffins. Never had anything better than these.👍🍩
That’s so awesome Rebecca! Thank you for that awesome review!
Loved your blueberry lemon cake! It was delightful and flavorful!
I have a question about your blueberry muffin recipe. Please advise if there is an alternative for LIGHT olive oil. I only have evoo or canola in the house.
Thank you!
Hi Susan! I’m so happy you enjoyed that! Canola should work great, here’s what one of our readers wrote “Just made these muffins with my 3-year-old son tonight! I didn’t ha e light olive oil so I substituted canola oil instead, they came out delicious! This is definitely a keeper!” I hope that helps.
Hi Natasha,
I made these today and they are super easy to make and sooooo yummy!
I actually cut the recipe in half and it made 7 beautiful muffins 🙂
Thanks so much for all your delicious recipes and fun videos
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’ve made these a few times and are a HUGE hit in our home!! I was thinking about making this into a loaf for Easter morning… would you change anything about the recipe or tips you can suggest if I was to try? Thanks so much!
Hi Colleen, I haven’t tried that in a loaf pan myself but a few of our readers have tried it in a bundt pan. They didn’t post bake time. I would think baking will be slightly longer but watched closely. Let me know how you like it if you experiment.
Hi Natasha!I love this recipe.Do you think I can try to use raisins instead of blueberry.
Hi Liza, since people use dried blueberries to make blueberry muffins, I think that should work fine with raisins.
Ok ,thank you!
Made these muffins today , and they taste so amazing!!
I’m so glad you enjoyed it!
These look so easy and delicious! Absolutely making some for breakfast tomorrow
I hope you love it & look forward to your feedback!
Made these with Gluten Free flour. Even though the texture was a bit different from the flour, they were phenomenal. Great lemon and blueberry taste! I will have to experiment a bit more to get a bit better texture. Love all your recipes.
Wow! Thank you so much for sharing that with me! I’m so happy to know these work with gluten-free flour!
Wow! Perfect! The batter was so thick that I wasn’t sure how they’d turn out, but these are so yummy. I used coconut oil and frozen cranberries (tossed in a little cornstarch) in place of blueberries. I made the batter the Night before and he throws the muffins on cooked. In the morning, I placed them for extra 10 minutes. The only gripe I have with this recipe is that it took me about 40 plus minutes to prepare these muffins. I am not a professional baker!
That’s so great Kendall! I’m so happy you enjoyed this recipe! Thank you for sharing your awesome review with me!
I have made these many times & they are so delicious & easy to make. Natasha, I watch your video’s on facebook & print your wonderful recipes. Love your sense of humor!!!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment Judy!
Perfect muffins but just a tad sweet so I will try 3/4c sugar next time. It is just a taste thing and did not take away from quality of muffin at all. I used extra virgin olive that had sunflower blend and it was fine.
I’m so happy you enjoyed that, Catherine!
Hi Natasha! I made this for my family and both me and them LOVED it! They were the best muffins I’ve ever had.
That’s so great! It sounds like you have a new favorite!
Delicious! Mine came out a little tart because the blueberries were not very sweet, plus I cut back on the sugar a bit (although I did give in and added the glaze … Sooooo good!). To try to make them a little healthier, I used 1 cup white flour, half cup whole wheat, and half cup almond flour. They came out perfectly fluffy and divine. Thank you for sharing 🙂
Thank you so much for sharing that with me, Sabrina! I’m so happy you enjoyed this recipe!
They turned out beautiful and delicious 😋. Thank you!
You’re welcome! I’m so happy you enjoyed it, Jessie!
Hi Natasha! I can’t wait to try baking these! I live at high altitude (7000 ft). Should I adjust any of the ingredients? Thanks in advance! 🙂
Hi Mikaela! Thank you for that great review! I haven’t tried that at 7000 ft but I imagine several changes need to be made including bake time. oven temperature, amount of sugar, etc. I can’t advise without trying that, if you experiment please let me know how you like that recipe!
Just wanted to update you, I tried the recipe both gluten-free AND at high altitude (7,000 ft) and it turned out AMAZING! I used Bob’s Red Mill GF flour and the only modification I made was reducing the baking powder. Thanks for the great recipe! It’s a keeper! 🙂
That’s so great, Mikaela! Thank you for sharing your amazing review with me!
Thank you for having a recipe that really tastes as it as good as it sounds…when I used this recipe it came out so well.
I’m so happy you hear that! Thank you for that great review!
I used Avocado oil, as is light and no light olive oil on hand. New convection oven so still getting accustomed to that, only baked 20 minutes at 400, shud have done 22. They are great, just a wee bit doughy in the middle…
Hi Trish! I’m so happy you enjoyed that. It sounds like they could have used a bit more time in the oven.
These turned out a little too sour to our liking. Maybe my lemons were too sour :), or the blueberries were not in season hence sour too. I made the lemon sugar drizzle too but it was just too sour. So I cut the top off and ate them like that. Otherwise, very quick and easy. First time I made muffins from scratch!
Hi Natasha! This is Evelyn, and I have a question to ask you… will the muffins taste good if I don’t put the lemon drizzle on them? Or will they have an unsweetened taste?
Hi Evelyn, the glaze adds a fresh pop of lemon flavor that is nice but you can absolutely serve them without the lemon glaze.
Love these muffins! I am wondering, have you tried freezing these with the glaze already on?? I prob should have tried before glazing..
Hi Iman! We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container, before glazing, they will freeze well. Let me know how it goes if you try it
They turned out brilliant. Thank you.
You’re so welcome! Thank you for that great review!
Made these Blueberry Muffins with my 7 year old son today. Turned out DELICIOUS!
Aww that’s the best! Thank you so much for sharing that with me!
I made this using ‘King Arthur’s Gluten Free baking mix’ (I’m sensitive to gluten) and they came out amazing. My mom absolutely loved them, thank you!
That’s so great! Thank you so much for sharing that with me.
Just made these muffins with my 3 year old son tonight! I didn’t ha e light olive oil so I substituted canola oil instead, they came out delicious! This is definitely a keeper!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hello natasha
Really loved your recipe and I wish to make these muffins soon.Can you please let me know whether I can substitute olive oil with butter??
Hi, I really haven’t tried making these blueberry muffins with butter instead so I can’t say for sure. The light olive oil has worked really well so I haven’t experimented further. If you test it out, let me know how it goes.
Love these muffins! Can this be made into a loaf pan cake?
I haven’t tried that but I imagine that would work!
Omg these are AMAZING! I have tried lots of blueberry muffin recipes and these are IT. That batter/cake is DELICIOUS. My 3 yr old ate three and he doesn’t really like blueberries. Def a keeper. Thank you!❤
That’s so great Johanna!! Thank you for the great review!!
If I wanted to make mini muffins is there anything I need to adjust. Such as oven temp or baking time?
Hi Chris, that should work fine but if you are doing mini muffins (like mini cupcakes), you would need about 10-12 minutes at 400˚F. Let me know how it goes as minis! 🙂
Hi Natasha,
Your blueberry muffin recepie was awesome.Superb 👍
Thanks for sharing recepie online. Would like to try some more of your recipes.
There are so many to choose from! I hope to hear your feedback as you try more! Enjoy!
Can I substitute applesauce for oil?
Hi Pat! I haven’t tried this recipe with apple sauce but it does work great with coconut oil! I’d love to know how you like it if you experiment with coconut oil!
These came out perfectly and look just like the picture. Made as per recipe.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made these, but they were a little dry. What did I do wrong? The tops were delicious, but the inside dry.
Hi Cynthia. Did you make any adjustments to the recipe? Possible over baked it? I recommend trying these measuring tips to be sure the amounts of dry ingredients are accurate.
I have a tip on dealing with the frozen blueberries for you. Take 2 tablespoons of the measured flour, set aside and add to the blueberries before mixing them in. It keeps the blue from running through the batter. This is a tip from my old Fanny Farmer cookbook I received as a wedding gift 40 years ago.
Thank you so much for sharing that with me, Willow!
Followed your recipe to the T and was rewarded with a great lemon blueberry muffins. Lemon glaze is great.
That’s so great, Dennis! Thank you for your wonderful feedback!
Can I freeze these
Hi Sharon, We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container, before glazing, they will freeze well. Let me know how it goes if you try it
Thank you for your prompt reply. My husband has already eaten 2 so I don’t think they are going to last long.
My boys enjoyed making these so much! We didn’t have sour cream so we used plain Greek yogurt instead, and we put in half of the sugar amount. We also used white whole wheat for the flour and they came out so delicious! I love the bright lemon flavor! *My boys love your videos, they find them very entertaining.😉
Thank you so much for this awesome review, Victoria! I love that you make these with your boys!
Thanks Dee’s Bake Studio for the lovely blue berry muffins.My son was happy that the cake was customised according to his wish.
I’m so happy you enjoyed this recipe!! Thank you!
can I use vegetable oil instead of olive oil
Hi Christina! Vegetable oil should work just fine.
Hi Natasha. For the bberry cupcakes with Lemon glaze, can I substitute another type of oil instead of using light olive oil?
Will try this recipe tomor. No room for mistake becoz’ bberries is extremely expensive in my country.
Hi Alice! Several of our readers have had great results using coconut oil!
Great!. TQ Natasha.
You’re welcome!
Made these today and they didn’t turn out ☹️. I gave them another try since I had blueberries that needed to be used and party that I promised to bring homemade blueberry muffins. So what I did differently is baked them 16 min. (First time baked them for 22 min and they burned and turned out supper dry!) also filled the muffins half so they weren’t overfilling like the first batch. I got 18 out of the second batch and it was perfect. They do taste more like cupcakes not a muffin, but I still like them.
I’m so happy to hear they turned out better for you the second time around, Inna! Thank you for sharing your changes with us!
These are so yummy, and you are right the lemon glaze adds the fresh lemon pop.
I’m so happy you enjoyed that, Vickie! Thank you for the great review!
can you sub the sour cream for greek yoghurt
Hi Linda, Several readers have posted trying it with yogurt instead and it worked well. A plain Greek yogurt may work best as a substitute but, I haven’t tested that.
While I’m sure the glaze is delicious, the muffins are definitely sweet enough without it, especially if you’re eating them for breakfast. I did about a cup of blueberries and half a cup of chopped walnuts for some protein. Pretty yummy!
I’m so glad you like the blueberry muffins. The glaze adds a fresh pop of lemon flavor that is nice but you can absolutely serve them without the lemon glaze.
I made these this weekend….. they are wonderful… and everyone loved them. I’ll be making these again.
Thank you for the wonderful review! I’m so happy you enjoyed that.
What changes would have to be made if you wanted to make mini muffins?
Hi Susan, that should still work fine but if you are doing mini muffins (like mini cupcakes), you would be much less – about 10-12 minutes at 400˚F. Let me know how it goes as minis! 🙂
Just made these lemon blueberry muffins along with the glaze. This is the first time I have ever made muffins from scratch…TURNED OUT PERFECT..!! Everyone loved them, so I made another batch as well, so that everyone could take some home..!! Thanks for all your awesome, easy recipes & videos Natasha..!! Whenever I look for recipes, I always go to your site..!!
You’re so welcome Sherry! Thank you for the awesome review! I’m so happy you you come to our recipes first! 🙂
P.S. Just saw your recipe for Peach Tartlets….I’m going to try that recipe this weekend…Thanks again…!!
You’re so welcome Sherry! Enjoy!
I baked these this morning and LOVED them! The recipe yielded 15 muffins for me and I didn’t use the paper liners. The lemon glaze really does make these delicious. I wasn’t sure about the olive oil instead of butter but these are delicious.
I’m so happy you enjoyed these Shelby! Thank you for sharing your great review!
Followed recipe exactly and filled the lined muffin cups to the top.
They spilt over into the oven when rising while cooking.
Was able to save some of the partially cooked batter and refilled the muffin cups with it. Muffins turned out fallen in the middle, but still delicious.
Am making them again tomorrow and only filling muffin tin 3/4 full.
Hi Laura. Yes, it is usually best to not fill these to the top as they do rise quite a bit. I hope it works out better for you next time.
Just made these wonderful muffins. I substituted sugar for a sugar substitute and the sour cream with low fat Greek yogurt. I cut the glaze recipe into have and had just enough glaze. The glaze made these perfect. I was able to get the calorie count down to 206 per muffin. Thanks for wondered recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I do not us those stupid paper liners and I make my muffins using a 12 cup muffin pan from USA Pans and have never had a muffin stick. Wondering how these would come out
I’d love to hear how they turn our Larry!
These muffins taste so good! The glaze really hits the spot.
I’m so happy you liked these Jasmine!
They look devine, but they’re not muffins, they’re cupcakes there’s a difference between mixture and consistancy between cake and muffin
Thank you for your feedback Anna.
Just simply delicious.
Thank you Cynthia! I’m so happy you enjoyed that!
It’s really amazing post guys it’s really useful recipes.
Thank you for the great review!
These were absolutely amazing. So delicious and moist, the lemon just makes everything so much more unique. Thank you for the recipe 🙂 The family loved them!
I’m so happy you enjoyed that Tanya. Thank you for sharing that with us!
How do you suggest to measure the flour correctly??
Hi Kim, we spoon the flour into the measuring cup and then scrape off the top with the back of a knife for a level accurate measurement. Here is our video tutorial on measuring which addresses measuring for most of the common baking ingredients 🙂
I did it, and it was super delicious, everyone love it! Going to make it again soon.Thank you for sharing this recipe
I’m so happy you all enjoyed that!
This was excellent! Thank you!
You’re so welcome Crystal! Thank you for the awesome review!
Will these work with gluten free flour?
Hi Wendy, here is what one of the readers wrote: “Made these with Bobs Gluten Free 1 to 1 Baking Flour. Replaced the sugar with honey (3/4 cup plus 1/4 tsp baking soda). Raspberries instead of blueberries. And turned the oven down 25 degrees for 22 minutes. Were AWESOME!!!”
I hope that helps.
Can these be made into a loaf rather than individual muffins? If so, how would baking time need to be adjusted?
Hi Leeann, I haven’t tried that in a loaf pan myself but a few of our readers have tried it in a bundt pan. They didn’t post bake time. I would think baking will be slightly longer but watched closely. Let me know how you like it if you experiment 🙂
Would I be able to use coconut oil instead of Light olive oil? Have been to the store 3 times already, LOL
Hi Beverly! Coconut oil should work just fine! Our readers have reported great results with using it.
can i freeze the blueberry muffins
Hi Betsy We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container they will freeze well. Let me know how it goes it you try it
I have made them ahead on several occasions and frozen them before adding the glaze. When ready to use, I bring them to room temperature before adding the glaze. They are amazing and moist.
That’s so great!
Made these with Bobs Gluten Free 1 to 1 Baking Flour. Replaced the sugar with honey (3/4 cup plus 1/4 tsp baking soda). Raspberries instead of blueberries. And turned the oven down 25 degrees for 22 minutes. Were AWESOME!!! ❤️
That’s so great! Thank you for sharing your GF version of this! I’m sure our readers will find this helpful!
I made these Blueberry Muffins today.
OMG – They are delicious. They are so light. They rose up nicely over the muffin cup. I only made half the glaze and only had limes. I used lemon juice from the bottle and grated the grind of the lime. Best I’ve every made. And my husband and friend said that they were the best they every had. Can’t wait to try them with peaches and then apples in the fall. Thank you Natasha.
You’re so welcome! I’m happy you enjoyed this recipe Kathy!
I ant to make them to ight. What about using full strength evaporated milk instead of sour creme?
Hi Linda, I haven’t tried that but people have mentioned trying milk but I haven’t seen any follow ups to that. It you experiment please let me know!
Hi Natasha, thanks for the recipe, Can I use strawberry instead of blueberry?
Hi Karla. I think strawberry should work! Let me know how you like it with Strawberries!
They sounded better than they tasted. Next time I’ll try them without the lemon. Also, I’ll dump the glaze.
Let us know how you like it with your changes! 🙂
Thanks for all the great recipes. First time I’m going to try to make one. But Instead of using a hand mixer, can I use the kitchen aid mixer? or it has to be hand mixer ?? Thank you
Hi Judith, they can be used interchangeably in this recipe 🙂
Made these this morning. Delicious!
I’m so happy to hear that! Thank you for the amazing review!
I recently made these and they were so delicious I couldn’t stop eating them! 😋 I love how simple these are to make and they taste amazing. Perfect for when you’re craving muffins cause these are the perfect texture, taste and are so easy to make. Thank you so much for this recipe. It’s definitely my favorite now! I’m always looking forward to seeing new things from you! 👍❤️😁
-Lizzy
Awww!! I’m so happy to hear that. I’m smiling big reading your comment. Thank you!!
Love, love, love this recipe! Thanks to these blueberry muffins my extended family is dropping of blueberries at my house so I’ll make more! They’re 10/10.
Question though, any ideas on how I could make them a bit healthier? I’d love to make them for my dad but he just got a kidney transplant and has to eat healthy (lower sugar maybe half whole wheat flour half all purpose?).
Hi Briana, I think you could probably cut down the sugar with good success. Changing to half whole wheat flour may alter the consistency of the crumb (might be a littler firmer), but I think it’s worth experimenting to make them healthier 🙂
Made with my 6yr old daughter. Used raspberries and slightly less sugar as I put glaze on top. Easy. Super tasty!thank you
I’m so happy to hear that!! Thank you for the amazing review 🙂
For glaze.is it same as icing sugar? Or powdered sugar itself
Icing sugar should be the same as powdered sugar.
I made these muffins for the first time today. They are delicious!! Put the glaze on mine… hubby didn’t want any… his loss!
Thanks so much for sharing your recipe.
Love that! Thank you for sharing That with me, Marilynn!
Hello thanks for this recipe, with what can we replace the sour cream please?
Hi Ivy, Several readers have posted trying it with yogurt instead. A plain Greek yogurt may work best as a substitute but, I haven’t tested that.
Hello Natasha, thank you for your answer. I will send you photos.
Awesome!
Just made these..delicious! Ty fir sharing
You’re welcome! I’m happy you enjoyed them!
I’m just wondering, would it work the same with bottled lemon juice instead of fresh?
I haven’t tried it bottles and usually recommend fresh lemon. If you try that please let me know how you like it.
I did it with the bottled lemon juice and they still tasted amazing! I work at an assisted living facility and they only have certain supplies. But all of my residents loved them! THanks for the recipe!😊