sour cream blueberry muffins
(2 ratings)
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.
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(2 ratings)
yield
12 muffins
Ingredients For sour cream blueberry muffins
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2 cbiscuit/baking mix
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3/4 cplus 2 tablespoons sugar, divided
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2eggs
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1 csour cream
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1 cfresh or frozen blueberries, (do not thaw first)
How To Make sour cream blueberry muffins
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1In a bowl, combine the biscuit mix and 3/4 cup sugar.
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2In a second bowl, combine eggs and sour cream; stir into dry ingredients just until combined.
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3Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with with remaining sugar.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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