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
1 c
sour cream
1 c
fresh or frozen blueberries, (do not thaw first)


1In a bowl, combine the biscuit mix and 3/4 cup sugar.
2In a second bowl, combine eggs and sour cream; stir into dry ingredients just until combined.
3Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with with remaining sugar.
4Bake 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.
5Makes 12 muffins.
I make life easier and line the muffin tins with cupcake liners. They come out easier and clean up is a breeze.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy