Remember to check my post for Approximate Measures to see how many lemons it takes to get that much zest and juice!
- 2 (7 oz) pkgs blueberry muffin mix
- 1/2 cup sour cream
- 1/4 cup water
- 1 egg
- 1 Tbsp grated lemon zest
- 1 Tbsp lemon juice
Topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 3 Tbsp melted butter
Preheat oven to 350. Line 8″ loaf pan with foil. Lightly coat with cooking spray.
Combine muffin mix, sour cream, water, egg, zest, and lemon juice in large bowl until moistened. Spread into prepared pan. Mix flour, sugar and butter with a fork until crumbly. Sprinkle over batter.
Bake 55 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes, then remove from pan to wire rack and cool completely before cutting.
12 servings.