Sour Cream Blueberry Muffins

Name: Sour Cream Blueberry Muffins
Yield: 12 muffins
Ingredients: 2 c biscuit/baking mix; 3/4 c plus 2 tablespoons sugar, divided; 2 eggs; 1 c sour cream; 1 c fresh or frozen blueberries, (do not thaw first)

By Marsha Gardner
@mrdick1950

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.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

12 muffins

Ingredients

Add to Grocery List

2 c

biscuit/baking mix
3/4 c

plus 2 tablespoons sugar, divided
2

eggs
1 c

sour cream
1 c

fresh or frozen blueberries, (do not thaw first)

How to Make Sour Cream Blueberry Muffins

Step-by-Step

In a bowl, combine the biscuit mix and 3/4 cup sugar.
In a second bowl, combine eggs and sour cream; stir into dry ingredients just until combined.
Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with with remaining sugar.
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.
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.