Sour Cream Blueberry Muffins Recipe
- 2 cups biscuit/baking mix
- 3/4 cup plus 2 tablespoons sugar, divided
- 2 large eggs
- 1 cup (8 ounces) sour cream
- 1 cup fresh or frozen blueberries
- 1. 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.
- 2. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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.
Reviews for Sour Cream Blueberry Muffins
"These muffins are delicious! I used my homemade biscuit mix instead of store-bought, which worked great. I will definitely be making them again!"
"These were wonderful! But instead of sour cream, I used blueberry yogurt. Also, I used fresh, instead of frozen, blueberries."
"I did not use a biscuit mix; just looked up the equivalent individual ingredients. They did not look that beautiful (kinda blah-looking) but tasted delicious! Streusel topping would no doubt be great for looks and taste:)"
"Absolutely wonderful! Followed recipe exact and nothing is overpowering in this. It has perfect balance of everything! I will make again. My daughter has asked for a streusel topping to be added next time. Ohhhhh, I did use a can of blueberries (drained extremely well) instead of frozen or fresh."
"These were ok. They took 17-19 min to bake."
"Afteri added to recipe!!se were great but I only put 1/2 of cup sour cream and1/2 cup of unsweetened applesauce! I added this!! Now there good!"
"There were SO many good reviews that I thought this was a sure thing. They were alright."
"I made these in a jumbo muffin pan, lowering the oven to 350! They did turn out beautiful! I love the moist texture! I felt that it was a bit too much sour cream tasting for my taste! However, they will be eaten, they a re good!! Easy as well!!"
"I used 2% fat Greek yogurt instead of sour cream. They weren't bad but I wasn't particularly impressed with them."
"I divided this recipe in half, since there are only three in our family. I'm sorry that I did.... as these came out so DEE-LISH - I'm sure I will be making more tomorrow!!!I also substituted the sugar for 4 packets of Splenda (remember, I only used half of all ingredients).Also, I baked at 400 degrees for exactly 19 minutes - I used small muffin tins (the kind that you buy at the dollar store that are 6 muffins to a tin), and used parchment liners.They came out perfect! The sour cream made these muffins so moist and tasty.TY for sharing. I normally NEVER bake, but most recently was told by my doctor that I have to cut my sugar consumption, I figured that I'd give it a try. The muffins that they sell at ShopRite that use artificial sweeteners are normally tasteless and hard. Not these!!!TY again!"
"These were good, but when I made them the second time, I added a (drained) small jar of maraschino cherries, halved, some pecans, then melted some vanilla chips with a little cream for a frosting. They were fantastic."
"I really liked the simplicity of these muffins. Not the most flavorful muffins I've had, but still very good."
"I made these with fat free Greek yogurt for the sour cream and half a cup of egg whites for the eggs to reduce the fat & calorie count. I also reduced the sugar to about two thirds of a cup, with none for topping. Next time I want to try adding some lemon flavoring.I used parchment paper liners and they only stuck a little even with the lower fat substitutions.I love that these are so quick to prepare."
"Quick and delicious. I will make them again."
"These are very moist and make big muffins. I think I could have gotten 13 or 14 muffins from the recipe. The first time I made them I greased the tin but they stuck to the pan. I used paper muffin cups the next time."
"This is a pretty awesome recipe. The only thing I did was cut back on some of the sugar."
"Great fast muffins. Fluffy and not too sweet. I didn't add the extra sugar on top."
"I make these quite often, especially for bake sales. They look quite impressive as well as tasting great. I've been making them for years!"
"Tasted good the first day but became too moist in the refrigerator. The sour cream taste was also a little too strong for our preference, but if you like sour cream you might like these a lot."
"Very moist, flavorful, cake-like muffin"
"We own a beach cottage and have lots of company during the summer. These muffins are so easy to make and they are absolutely delicious! My guests love them --they are moist and yummy!"
"We all loved these! The sugar crunch on top brings it all together."
"Wow! 5+ stars! So good ansd so easy to make. I used Bisquick to the exact recipe and I made 6 double sized muffins with the mixture."
"Great. The right amount of sweetness. I almost doubled the blueberries and needed to bake them longer, but they were really really good."
"Fabulous recipe! These muffins are light and moist and absolutely delicious! Not to mention so easy to whip together a batch. I even tried using Splenda to cut down on the sugar content, with great results."
"Light and fluffy and full of blueberries. Great tasting and very easy to throw together. No need to look for another blueberry muffin recipe this one is it."
"Delicious & used ff sour cream!"
"Wonderful Recipe. This is definitely a keeper. I added a teaspoon of cinnamon to the dry ingredients and a teaspoon of vanilla to the wet ingredients then mixed it together."
"This recipe went straight into my box of 'keeper' recipes after I made them. Delicious. I put a mixture of 1/2 cp. sugar, 1/3 cp. flour, and 1/4 cp. softened butter on top before baking."
"Great and easy recipe! I tried it with paper liners and without. It was better with the greased pans."
"I baked them as the recipe said but they burned so next time I baked them at 350 for 25-30 minutes. They came out wonderfully moist. I will make them again."
"Really good and simple-which I like!"
"These are some of the best blueberry muffins I've ever had and SO easy!!"
"We love these muffins-quick and easy to make and delicious, too."
"My favorite muffin recipe - simply the best!"
"This recipe is quick & easy & the result is great!This is the best Blueberry muffin I have ever had! There isnt a doubt that I'll be making this one again!"
"I searched high and low for a good flavorful blueberry muffin recipe, and I have found it!!! This is the BEST recipe! Thank you!!!"
"After reading the ingredients, I didn't think this could be good. I thought I'd give it a try based on Tory's comments. Not only will I make them again, the second batch this week is in the oven right now! So very easy and good. Thanks for sharing this recipe!"
"I have this in one of my recipe books. It is so versatile and yummy. I modify and sometimes put strawberries or peaches or bananas and my family loves it! Great recipe."
"These are pretty good. Next time I think I would add more sugar."
"I have searched for a long time for a good blueberry muffin recipe and have tried many recipes. THIS IS IT, I don't have to search anymore!!!!! This is flavorful, moist, light and downright delicious!!! I used wild blueberries because that is what I had in my freezer and they were wonderful! You can stop your searching, this is the best recipe!"
"I will be making these again and again. So easy to make I can whip up the batter before the oven is preheated. Great taste and they freeze well. I have them pictured on my page."
"These are fantastic and so super easy to make! The extra sugar on top is great. Will definitely make these again."
"i did a very stupid mistake and my muffins turned out to be a bit wet and soggy. now i learnt something important: Never add milk or anything to thin out the batter, the batter supposed to be thick :D but this is a very quick and easy way to make muffin, thx for the recipe, gonna make it again~"
"Great! So easy..."
"These are too good to be so easy to make."
"Delicious and SO easy! Nearly mess-free! I used fat-free vanilla yogurt instead of sour cream and threw some saigon cinnamon in there also, and the muffins are fluffy, moist, and hold together well. Score!"
"Very good and moist! The batter was so thick I was afraid I would overmix it trying to get all the dry ingredients incorporated. I kept reading it over and over to make sure I used the right amount of ingredients.I was able to get 15 regular-sized muffins out of the recipe."
"Very easy and lots of compliments! I used reduced fat biscuit mix and fat free sour cream and no one noticed."
"had a damp/cool day and wanted to bake,had lots of frozen blueberries so came to TOH to find some muffin recipes/chose this one and was I ever glad I did! So moist and yummy! I did add some cinnamon to mine, made nice big muffins and thought I would have some to freese - gone in a day!"
"I have made this recipe with sugar and with Splenda(dh is a diabetic), we could'nt tell the difference. I use the regular Splenda, not the baking kind. I'd give these muffins 10 stars if they had'em. Thanks so much, cause it's hard at times to find a recipe you can adjust and it end up tasting good."
"Used fresh blueberries and sprinkled course sugar on top... Yummy!!!!"
"It was quick simple and GREAT tasting!"
"Easy to make with nice flavor. I would add more blueberries for my liking."
"We cut the blueberries in half prior to adding to recipe to give it additional color and variety. Very Easy Recipe!"
"My family, including a husband and four young kids, loved this recipe! My husband said they were absolutely delicious!"
"I JUST MADE THESE AND ARE THE BEST BLUEBERRY MUFFINS EVER. I WILL DEFINITELY MADE THESE AGAIN AND AGAIN, A REAL KEEPER. I'M THINKING ABOUT TRYING STRAWBERRIES IN THIS RECIPE."
"I live at a high altitude and this recipe is a keeper. I did sub blueberry yogurt for the sour cream because I didn't have any. Also I added a little cinnamon to the sugar topping. These were easy, light, perfect!This is the first time I made muffins that didn't stick in the pan. My husband couldn't stop eating them."
"these are a quick muffin to make, plus best of all sooo yummy!"
"Used whole yogurt instead of sour cream. Very good."
"I used homemade ingredients instead of buying biscuit mix. Best blueberry muffin I ever made. Light, fluffy, wonderful."
"These were wonderful! I had to make two batches! Worthy of any bakery or breakfast shop!"