Sour Cream Blueberry Muffins

5.0(11)

This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.

by mary winecoff·published 2008-01-03

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Breakfast

Servings

1 dozen

Total time

35 min

prep 10 min

Calories / serving

2445 kcal

Ingredients (6)

serves

2 cups baking mix (such as Bisquick)
3/4 cup sugar, plussugar
2 tablespoons sugar, dividedsugar
2 eggsegg
1 cup sour creamsour-cream
1 cup blueberries (fresh or frozen)blueberry

Instructions (4 steps)

01In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
02Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
03Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
04Cool for 5 minutes before removing from pan to a wire rack.

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Rich recipe — supports nutrition-aware planning.