sour cream blueberry muffins

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

(2 RATINGS)

164 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Aug 23, 2012

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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yield 12 muffins

Ingredients

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

How To Make sour cream blueberry muffins

Step 1

In a bowl, combine the biscuit mix and 3/4 cup sugar.

Step 2

In a second bowl, combine eggs and sour cream; stir into dry ingredients just until combined.
Step 3

Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with with remaining sugar.
Step 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.
Step 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.
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