Sour Cream Blueberry Muffins Recipe

Sour Cream Blueberry Muffins Recipe photo by Taste of Home

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"When we were growing up, my mom made these warm, delicious muffins on chilly mornings," recalls Tory Ross of Cincinnati, Ohio. "I'm now in college and enjoy baking them for friends."

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Sour Cream Blueberry Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

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

Directions

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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 muffin 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.

Originally published as Sour Cream Blueberry Muffins in Quick Cooking May/June 2003, p19

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas