February 27, 2010

Sour Cream Blueberry Muffins Recipe

Sour Cream Blueberry Muffins Recipe
Photo by: Taste of Home

12 Servings 
Prep: 15 min. Bake: 20 min.


  • 2 cups biscuit/baking mix
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup fresh or frozen blueberries


  • In a large bowl, combine the 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 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. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (3 g saturated fat), 48 mg cholesterol, 272 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.


  1. YUMMMY /_\ I cant wait to try this one!!! makes me very hungry!!!!

  2. I make them in a blender (my Ninja) then dump the blueberries (I use froze) in as I pour the batter into the muffin tins. My children are picky about the # of berries so I do that to be careful no one gets "more than the others".

    They are so good most are gone before they are cool. Topped with real butter and OH MAN!


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