Sour Cream Blueberry Muffins Recipe
Sour Cream Blueberry Muffins Recipe photo by Taste of Home

Sour Cream Blueberry Muffins Recipe

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4.5 63 76
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When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sour Cream Blueberry Muffins in Quick Cooking May/June 2003, p19

Reviews for Sour Cream Blueberry Muffins

AVERAGE RATING
(76)
RATING DISTRIBUTION
5 Star
 (55)
4 Star
 (17)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed May. 1, 2016

"These muffins are delicious! I used my homemade biscuit mix instead of store-bought, which worked great. I will definitely be making them again!"

MY REVIEW
Reviewed Mar. 16, 2016

"These were wonderful! But instead of sour cream, I used blueberry yogurt. Also, I used fresh, instead of frozen, blueberries."

MY REVIEW
Reviewed Mar. 9, 2016

"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:)"

MY REVIEW
Reviewed Jan. 6, 2016

"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."

MY REVIEW
Reviewed Dec. 26, 2015

"These were ok. They took 17-19 min to bake."

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