Sour Cream Blueberry Muffins

Name: Sour Cream Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

Total Time Prep: 15 min. Bake: 20 min.

Yield 1 dozen

Test Kitchen Approved

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

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.

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

Recipe Creator