Sour Cream Blueberry Muffins

Marsha Gardner


I went to a Taste of Home Cooking School a few years ago and this is one of the featured recipes.

I have made these for Ladies Retreats because they are so easy to put together.


★★★★★ 2 votes

12 muffins


  • 2 c
    biscuit/baking mix
  • 3/4 c
    plus 2 tablespoons sugar, divided
  • 2
  • 1 c
    sour cream
  • 1 c
    fresh or frozen blueberries, (do not thaw first)

How to Make Sour Cream Blueberry Muffins


  1. In a bowl, combine the biscuit mix and 3/4 cup sugar.
  2. In a second bowl, combine eggs and sour cream; stir into dry ingredients just until combined.
  3. Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with with remaining sugar.
  4. Bake at 375-degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pan before removing to a wire rack.
  5. Makes 12 muffins.
    I make life easier and line the muffin tins with cupcake liners. They come out easier and clean up is a breeze.

Printable Recipe Card

About Sour Cream Blueberry Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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