2 Reviews
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beckyann on 6.21.2014
This is my husband’s favorite homemade blueberry muffin recipe that I make! Thanks for sharing!
Sour Cream Blueberry Muffins
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Description
Moist, delicious, easy to prepare muffins that are great for breakfast or snack time. I’ve used raspberries, blueberries, strawberries and a berry mix with this recipe and they all turn out great.
Ingredients
- 2 cups Biscuit Mix/baking Mix
- ¾ cups Sugar
- 2 whole Eggs
- 1 cup Sour Cream (8 Oz)
- 1 cup Fresh Or Frozen Blueberries
- 2 Tablespoons Sugar, For Topping
Preparation
In a bowl, combine the biscuit mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle tops with sugar, about 2 tablespoons.
Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
*If using frozen blueberries, do not thaw before adding to batter.
Instead of greasing my muffin cups, I use paper muffin liners.
These were so delicious and easy. I used more blueberries than it called for. Recipe will also make up to 18, depending on the size of your muffin cups and how full you fill each muffin cup.
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2 Comments
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beckyann on 12.25.2009
These were great! I even used a substitute for the baking mix using freshly milled whole wheat flour and they turned out fabulous–light & delicious!! Thanks so much for sharing this recipe!
keric on 8.27.2009
These were so simple to make & delicious. They were still really good (maybe even a bit better?) the 2nd day. So much better than muffins from a box with “sugar” berries.