When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio
Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins
Prep Time
15 min
Cook Time
20 min
Yield
1 dozen
Ingredients
- 2 cups biscuit/baking mix
- 3/4 cup plus 2 tablespoons sugar, divided
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 cup fresh or frozen blueberries
Directions
- Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
- Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 muffin: 195 calories, 7g fat (3g saturated fat), 48mg cholesterol, 272mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.
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